Makes 6 servings

Ingredients:

1 pound fresh asparagus
1 pound linguine noodles
1 (10 ounce) package fresh spinach, thoroughly washed
3/4 cup all-purpose flour
2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
6 chicken cutlets (about 1 1/2 lb.)
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1/4 cup capers, rinsed and drained
Grated Parmesan cheese

Snap off and discard tough ends of asparagus; cut asparagus in half crosswise. Prepare linguine according to package directions, adding asparagus during last 2 minutes of cooking. Drain; return to pan. Stir in spinach; cover and keep warm over low heat.

Combine the flour, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large sealant plastic bag. Add the chicken cutlets; seal bag, and shake lightly to coat. Melt the butter and olive oil together in a skillet and cook the cutlets on both sides until browned and cooked through. Remove from skillet.
Whisk 2 tablespoons of flour into the skillet and cook 30 seconds. Whisk in chicken broth, next 3 ingredients, and remaining 1/2 tsp. salt and pepper. Cook over medium-high heat 6 to 8 minutes or until slightly thickened, whisking to loosen particles from bottom of skillet. Pour over warm pasta mixture; toss to combine. Transfer to a serving dish, and serve immediately with the chicken and Parmesan cheese.