Bring water to boil in a large covered pot for your pasta.

Put the flour in a shallow bowl and season with salt, pepper, and paprika. Dredge the frozen Chick’n Scallopini in the seasoned flour.

Heat a large skillet and add 2 tablespoons of butter. Sauté the frozen flour-dredged cutlets about two minutes on each side. Set aside on a plate lined with a paper towel.

Add 1 tablespoon of butter to the now-empty skillet. When the butter is melted, add the asparagus and sauté for about 6 minutes. Add the garlic and sauté for about 30 seconds. Turn off the heat, and keep the asparagus and garlic in the skillet.

Meanwhile, add a tablespoon of salt to the boiling water and cook the farfalle about 6 minutes until it is al dente. While the pasta is cooking, slice the cooked Chick’n Scallopini into strips and then cut each strip in half.

Reserve a cup of the pasta cooking water before draining the pasta, and then adding it to the asparagus and garlic in the skillet.

Over very low heat, add the Chick’n Scallopini pieces, the lemon juice, and about ½ cup of the reserved pasta water to the skillet. Toss gently and add the grated cheese and chopped parsley. Add a little more pasta water if needed. Season with freshly ground black pepper and serve with a little more grated cheese if desired.