1Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp-tender. Drain; cover to keep warm.
2Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.
3Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and bell pepper; cook 3 to 5 minutes or until chicken is lightly browned and no longer pink, stirring frequently.
4Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken. Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated. If desired, add salt and pepper to taste.