Teriyaki Chicken with Pasta

1 Package boneless skinless chicken breasts, cut into 1 inch pieces
½ cup teriyaki sauce, divided
1 pound fresh asparagus
1 tablespoons vegetable oil, divided
1 tablespoon lemon juice
8 ounces pasta of choice (I use piccolini)
Grated parmesan cheese

Toss together chicken pieces and ¼ cup teriyaki sauce in freezer bag. Chill 15 minutes.
Snap off tough ends of asparagus; cut asparagus in 1-2 inch pieces.
Sauté asparagus in 1 tablespoon hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Remove from skillet, and set aside.
Add remaining 1 tablespoon oil to skillet; add chicken, and sauté over medium-high heat 5 minutes or until chicken is done. Stir in remaining ¼ cup teriyaki sauce and lemon juice; bring to a boil. Toss with asparagus, pasta and 2 tablespoons parmesan cheese. Sprinkle with more cheese, serve immediately. Makes 4 servings.