Ingredients

• 1/3 cup corn oil
• 4 skinless, boneless chicken breast halves, cubed
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1 cup heavy whipping cream
• 4 Roma tomatoes, chopped
• 1 teaspoon salt
• ground black pepper to taste
• 1 (16 ounce) package fresh linguini pasta
• 1 pound fresh asparagus, sliced
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
2. Pour wine in the same skillet and simmer, about 2 minutes.
3. Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
4. Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
5. Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
6. Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.