in a large saucepan, melt the butter over medium-high heat.

When it foams, add the broken spaghetti or orzo and cook, stirring occasionally, until browned (3 to 4 minutes).

Add the rice and stir until coated (about 1 minute).

Season with salt and pepper.

Pour in the chicken stock, bring to a boil, then cover and reduce heat to low.

Cook until the rice is almost tender (approximately 10 minutes).

Stir in the asparagus, cover, and cook until both rice and asparagus are tender (4 to 5 minutes).

Remove from heat, add lemon zest and juice, and fluff the rice with a fork.

Season the chicken breasts with salt and pepper.

In a large skillet, heat olive oil over medium-high heat.

Add the chicken and cook, turning occasionally, until golden and cooked through (about 8 minutes).

Transfer to a plate, cover with foil to keep warm.

Add butter to the skillet.

When it foams, add shallots and garlic.

Cook, stirring often, until shallots soften (about 2 minutes).

Pour in the white wine and cook, swirling the pan often, until slightly reduced (about 5 minutes).

Add the chicken stock, reduce heat to a simmer, and stir in crème fraîche, tarragon, lemon zest and juice, and Dijon.

Season the sauce.

Add the cooked chicken and spoon some sauce on top.

Simmer at a very low bubble until the chicken is warm.

Divide the rice mixture among plates or shallow bowls.

Using tongs, transfer the sliced chicken to a cutting board.

Slice each chicken breast on an angle and fan on top of the rice.

Spoon the remaining sauce over the chicken and rice.