Cut 2-3 chicken breast into strips of chicken cutlets. Mix a cup of all purpose flour with 1 tsp garlic powder, 1 tsp salt, 1 tsp pepper. Dredge chicken cutlets in flour mixture. Brown on each side in pan with 1/4 cup of olive oil or 1/4 cup butter. While chicken is browning...bring a stock pot of salted water to a boil. Add a lb of fettucine noodles and boil for 5 minutes. Add a lb of asparagus to noodles and boil for a couple of mintues. Take up chicken and in the same pan add 3 Tbs flour and 32 oz of chicken broth. Strain and add 1 jar of capers, tsp salt, tsp pepper, zest from 1 lemon, squeeze in strained lemon juice (be sure seeds do not get into mixture. Sautee 1 1/2 lbs of spinach with 2 Tbs olive oil and 1 Tbs butter. Combine noodles with asparagus with chicken and spinach. Top with diced tomatoes and parmesan cheese.