Season the chicken strips with Italian seasoning and grill until cooked through.

Bring a pot of water to boil - while you are waiting, you can start making the sauce.

Over low-medium heat, melt the butter in a large pan on the stove.

Add the garlic and saute until soft, and then add the mushrooms. Cook for 2-3 minutes.

Pour the white wine into the pan and continue cooking the mushrooms until soft.

Add the heavy whipping cream, mascarpone, lemon juice and zest to the pan. Stir until the mascarpone is completely blended.

Add the salt and pepper, and return the chicken to the pan. Stir to make sure the chicken is covered in sauce. Cover the pan and turn down to simmer.

Once the water is boiled, add the pasta, asparagus, and peas to the pot. Turn down the heat to simmer, cover, and cook for 8 minutes. Drain and add the ingredients to the sauce.

Serve, garnishing with Parmesan cheese and fresh parsley.