Chicken Asparagus Alfredo

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