Chicken Asparagus Pasta With Cream Sauce

• 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

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.

corn oil, skinless, garlic, white wine, heavy whipping cream, tomatoes, salt, ground black pepper, fresh linguini pasta, fresh asparagus, parmesan cheese

Taken from www.allrecipes.com/recipe/220711/chicken-asparagus-pasta-with-cream-sauce/ (may not work)