-
Cook pasta in a large pot of salted boiling water
until ad dente - about 8
minutes.
-
Meanwhile, snap off and discard woody ends of
asparagus.
-
Then slice spears into 2 inch
pieces.
-
Set aside to add to pasta during last 3 minutes
of cooking.
-
In the interim, cut chicken into strips.
-
Heat oil in a large frying pan set over medium heat.
-
Add chicken.
-
Stir often until cooked through - about 3 minutes.
-
Stir in wine and seasonings.
-
Drain pasta and asparagus.
-
Toss with chicken.