Pan-Seared Chicken and Orecchiette Primavera

This is a nice and simple spring vegetable dish that I adapted from the HelloFresh website.  This recipe serves two but could be easily doubled.  The original recipe calls for orecchiette, but you could use whatever pasta you have around:  tortellini, capatelli, macaroni, etc.  The sauce is light with just a hint of lemon.

2 chicken breasts, chopped
1 bell pepper, sliced
1 bunch of asparagus, cut into pieces
1 clove garlic, minced
2 T. lemon zest
2 T. chopped parsley
1/4 c. sour cream
1/4 c. Parmesan cheese, grated
1-2 c. pasta, uncooked

In a large saucpan, heat a little olive oil and add the pepper, garlic and chicken.  Cook over medium heat until the chicken is well done. 
In another pan bring salted water to a boil and add the asparagus and pasta.  Take the asparagus out after 5 minutes and add to the chicken mixture.  Continue cooking the pasta for a total of 10-12 minutes.  Drain the pasta, reserving 1/4 c. pasta water.  Add sour cream, lemon zest, parsley and a little of the water to the chicken mixture.  Stir well.  Mix in the drained pasta.  Serve with an additional sprinkle of Parmesan cheese.