Asparagus Chicken Pasta

2 tbsp oil
2 chicken breasts cubed
3/4 c chopped onion
1 tbsp minced garlic
1/4 c butter
1 bundle asparagus
1 red pepper thinly sliced and cut in half
1 green pepper thinly sliced and cut in half
(substitute peppers with 7 oz frozen bell peppers)
salt and pepper to taste
juice of 2 lemons
zest of one lemon
1/2 lb linguine

Variations:
Add 1/4 c cream
sprinkle with grated fresh Parmesan

Boil water with salt and oil and cook linguine until al dente and drain. Fry chicken in oil and season with salt and pepper to taste. Add onions when chicken is halfway done. Add garlic and butter and peppers and cook for 5 min. Add asparagus, lemon juice and zest and cook for 4 min until asparagus is the desired tenderness. Add pasta, toss and serve