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Slice the cooked chicken breasts against the grain and get the spaghetti boiling in lightly salted water.
In a large saute pan, lightly saute the garlic in the olive oil.
Add the butter, lemon juice and zest, oregano, wine and Dijon mustard.
Simmer slowly for a minute or two and then add the chopped fresh asparagus and diced red pepper.
Cook for only about 4 to 5 minutes until the asparagus is cooked but still has a little crispness.
Add the sliced chicken in the last minute, just to warm it through.
Pour the contents of the saute pan over the cooked spaghetti and toss well before serving.