INGREDIENTS
4 tbsps
extra virgin olive oil
1 1/2 lbs
chicken
1 serving
salt and pepper
1 tsp
garlic powder
1 small
onion
1 cup
pasta
1 cloves
garlic
2 cups
chicken stock
1 cup
asparagus
1
lemon zest
1/2 cup
pecorino romano cheese
8 ozs
baby spinach
1
lemon
1 serving
extra cheese if desired