Chicken, Broccoli/Asparagus Bowties

3 chicken breast, cooked and cubed
2-3 heads of broccoli, cut into bite size OR 1 bundle of asparagus cut into fourths
1/2 lb farfalle (bowtie) pasta
2 TBSP butter
2 TBSP olive oil
1-2 cloves of garlic, minced
1 lemon, zested
1 TBSP lemon juice
salt and pepper, to taste
freshly grated Parmesan cheese, optional

Season chicken with salt and pepper.
Sauté chicken in a little olive oil until no longer pink.
Cut it up into small cubes.
Cook broccoli or asparagus in large pot of boiling water until tender.
Remove from water with a slotted spoon and place in a large bowl.
In the same water, cook the pasta according to directions.
Drain well and add to the chicken and broccoli.
Meanwhile, in the same pan you cooked the chicken, heat butter and oil together, scrapping off the brown bits.
Add in the garlic and lemon zest and cook for 1 minute.
Take off the heat and mix in salt, pepper, and lemon juice.
Pour over pasta and toss to coat.
Season more to taste and top with Parmesan cheese.