Pasta with asparagus and chicken in orange sauce

This a quick and easy, light and tasty summery meal.

Ingredients
Angel hair pasta (any kind will do, but the thinner the better)
Chicken breast
Asparagus
2/3 C orange juice (pulp or no pulp, it's up to you)
2 T Butter
Salt
Pepper

How much of each ingredient you use depends on how many people you're feeding. I usually use one good-sized chicken breast for two people. For the asparagus, if you make an "o" with your thumb and forefinger, however many pieces fit inside there is about a serving. The orange sauce measurements make enough for about 2 people, so adjust as needed.

First off, start some water boiling, making sure to season it with salt.

Lightly peel the asparagus with a peeler. I've only recently started doing this and I think it makes the asparagus much more enjoyable and when you cook it, it comes out nice and bright green on the plate. Set aside.

Melt the butter in a small saucepan over low heat. Add the OJ and let sit over low heat until everything else is ready, stirring occasionally.

Season your chicken breast with salt and pepper. Cook it on the grill or pan fry it in olive oil. If it's ready slightly before everything else, that's fine. Just let it rest until you're ready to serve.

Depending on the thickness of the pasta you use, you'll want to start a shallow pan of water boiling, and drop the asparagus so that they finish about the same time. Thinner asparagus takes about 3 minutes or so, thicker about 5.

Once everything is ready, thinly slice the chicken. Put a serving of pasta on the plate, top with the asparagus and sliced chicken, and pour orange sauce over the top. We usually serve any remaining orange sauce in a small gravy jar for those who want more.