This 30-minute recipe is the ticket to elegant weekday dining. The rich cream sauce perfectly coats the chicken chunks, asparagus, and pasta.
Bring a large pot of lightly salted water to boiling. Add asparagus and cook for 2 minutes. Scoop out and set aside.
Return water to boiling and add pasta. Cook as package directs; drain and keep warm.
Meanwhile, melt butter in a 12-inch skillet over medium-high heat. Add chicken and cook for 3 minutes, until no longer pink. Add asparagus, heavy cream, Parmesan, chicken broth, salt and pepper. Simmer until reduced slightly, about 7 to 8 minutes. Toss with pasta. Sprinkle with toasted walnuts, if desired. Makes 6 servings.