Pasta with Lemon Cream Sauce, Chicken, Asparagus, and Peas

This is supposed to be a vegetarian meal, but Jim and I need some meat when it's dinner (it would be good for lunch though too), so we added the chicken and used chicken broth instead of vegetable broth. Because of the lemon sauce, it would probably be good with fish though too!
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Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients
* 8 ounces uncooked long fusilli (twisted spaghetti) (we used whole wheat rotini)
* 1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
* 1 cup frozen green peas, thawed
* 1 tablespoon butter
* 4 garlic cloves, minced
* 1 cup chicken broth
* 2 tablespoons cornstarch
* 1/3 cup heavy cream (we used fat free half-and-half because it's what I had)
* 3 tablespoons fresh lemon juice (about 1 lemon)
* 1/2 teaspoon salt
* 1 teaspoon freshly ground black pepper
* Dash of ground red pepper
* 2 cups cooked chicken, cut into bite-sized pieces (we grilled 5 chicken breast tenders and chopped them up)
* Coarsely ground black pepper (optional)
* Lemon slices (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat. Add asparagus during last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside.
Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and let cool a little (so cream doesn't separate or curdle). Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Stir in chicken. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.
Nutritional Information
Calories: 351 (29% from fat)
Fat: 11.2g (sat 6.7g,mono 2.9g,poly 0.5g)
Protein: 11.5g
Carbohydrate: 52.9g
Fiber: 4.9g
Cholesterol: 35mg
Iron: 3.6mg
Sodium: 471mg
Calcium: 49mg