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Bring a large pot of salted water to a boil. Cook
the pasta until al dente, tender but still
slightly firm.
Meanwhile in a large skillet over medium heat, add
olive oil onions and garlic, sauté for about 2
minutes. Then add the asparagus or broccoli and
cook until crisp-tender, about 3 minutes. Remove
the vegetable and onion mixture and set aside.
In the same pan, melt the tablespoon of butter,
add flour, mixing constantly with a wire whisk for
about 30 seconds. Add the milk a little at a time,
while continuing to whisk to make sure the
flour/butter mixture doesn't clump. Once all milk
has been added, give a good squeeze of lemon juice
into the sauce and bring to a simmer. Heat until
sauce thickens 5-8 minutes.
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Season the sauce with salt and pepper to taste.
Add the chicken, pine nuts and vegetables. Drain
the pasta in a colander and reserve some of the
cooking water. Add the pasta to the cream mixture
and toss with the cheese. If the pasta mixture has
become thick, thin it with some of the reserved
cooking water. Add red pepper flakes and serve
immediately.
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