-
Slice the cooked chicken breasts against the grain and get the spaghetti boiling in lightly salted water.
-
In a large saute pan, lightly saute the garlic in the olive oil.
-
Add the butter, lemon juice and zest, oregano, wine and Dijon mustard.
-
Simmer slowly for a minute or two and then add the chopped fresh asparagus and diced red pepper.
-
Cook for only about 4 to 5 minutes until the asparagus is cooked but still has a little crispness.
-
Add the sliced chicken in the last minute, just to warm it through.
-
Pour the contents of the saute pan over the cooked spaghetti and toss well before serving.