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Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, heat olive oil. Add chicken and brown on all sides of each piece. Remove chicken and put off to the side.
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In same pan, add onions, red bell pepper, asparagus, broth, lemon juice, salt, thyme, and lemon peel. Cook for 1 minute until asparagus is crisp-tender. Stir in peas. Cook until heated through.
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Combine corn starch and water in separate container until smooth. Bring chicken mixture to boil and while constantly stirring, pour in corn starch mixture.
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Add chicken and cook for 1-2 minutes until chicken is no longer pink.
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Remove from heat. Stir in plain yogurt. Drain fettuccine and add to chicken mixture. Mix well. Sprinkle with Parmesan cheese and serve.