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1.
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Place raw chicken in a gallon sized zip bag along with the lemon juice, garlic and dried sage.
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2.
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Seal the bag, shake until the chicken is thoroughly coated and place in the refrigerator.
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3.
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Allow to marinate for 4-6 hours.
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4.
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In a large saucepan on medium to low heat, cook chicken for 12-14 minutes or until no longer pink.
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Keep pan covered except when turning the chicken.
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5.
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Once chicken is cooked through, remove it from the pan to a cutting board and cut it into bite sized pieces.
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Put it back in the pan, stir in the asparagus and replace lid.
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6.
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Cook over medium heat for 3 more minutes then remove from heat (keep covered) and set aside.
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7.
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In a separate medium to large saucepan, begin melting butter on a medium to low heat.
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8.
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As butter begins to melt, stir in the minced garlic.
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9.
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Once butter is completely melted, add fat free cream cheese and begin to break it up with a whisk or fork.
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10.
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As cream cheese begins to melt, pour in the half-and-half and milk.
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11.
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Using a wire whisk, briskly stir until cream cheese is fully melted and incorporated into sauce.
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12.
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Add garlic salt and pepper.
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13.
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Reduce heat to lowest setting and stir in Parmesan cheese, 14.
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Using a slotted spoon, transfer chicken and asparagus into the pan of Alfredo sauce and gently mix together.
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15.
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Serve immediately.
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We loved this with fettuccine noodles
