Spring Chicken Ragu with Lemon Noodles

This is a great recipe that I found once again from Martha Stewart. It is perfect for spring. Its light and fresh and really tasty! I think I could eat this at least once a week.
Here is what you need:

2 whole chicken breasts bone in, split and skinned
salt and freshly ground black pepper
2 teaspoons olive oil
1 3/4 cups chicken stock
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed or 2 large carrots chopped
1/2 pound asparagus, trimmed and cut into 1 1/2 inch pieces
1 leek, cut into 1/4 inch rounds, well washed
1 cup frozen shelled edamame
fresh flat leaf parsley, for garnish
wide noodles, such as egg noodles or fettuccine
1 lemon zested and juiced
3 tablespoons butter
salt and pepper to taste

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium high heat until golden brown on both sides, about 7 minutes total.
Add stock and tomatoes, bring to a boil, and cover. Cook on medium low heat for about 20 minutes, or until chicken is cooked through, remove and set aside.
Add carrots to skillet and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and edamame, and cook until all the vegetables are tender, about 5 more minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente and drain. Heat butter, lemon juice, and zest in the pot and melt together. Add pasta and toss with salt and pepper.
Pull chicken from bone, and shred into large bite size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley and serve over warm lemon noodles.