Preparation time: 5 minutes
Cooking time: 20 minutes
1 lb. boneless skinless chicken breast
4 cloves of garlic, minced
1/3 cup olive oil
1 tsp oregano
1/2 lb. fresh asparagus, cut into 1 inch pieces
1 lb. linguine, preferably spinach enriched for color
4 roma tomatoes, sliced
1/3 cup cream
1/2 cup dry white wine
1/2 cup parmesean cheese
TO COOK SAUCE
Cut chicken into bite size pieces, and cook with garlic and oregano in olive oil for 10 minutes or until just before done.
Remove chicken. Pour in white wine to deglaze pan for 10 minutes. Add chicken, cream and sliced tomatoes. Cook for 7 minutes, or until thick.
Toss with pasta, asparagus and cheese.
TO COOK PASTA
Salt a pot of water and cook pasta by directions on bag. In the last 4 minutes of boiling, add asparagus directly to water. Drain, toss with sauce and cheese.