Averie Cooks

-1 To a large pot, cook the pasta according to package directions. Drain and set aside. While pasta cooks, continue by starting the chicken.
-1 To a very large high-sided skillet, add the olive oil, chicken, season with salt and pepper, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
-1 Add the garlic and cook for 1 minute, or until fragrant; stir constantly.
-1 Add the lemon juice and stir to combine.
-1 Add the asparagus, stir to combine, and cook for about 1 minute, or just until al dente; don't overcook. The thinner the asparagus is, the faster it cooks. Thicker asparagus may take a bit longer to cook, 2 to 3 minutes, but take care not to over-cook the asparagus at this point because it will continue to cook after it's tossed with hot pasta.
-1 Add the pasta to the skillet with the chicken and asparagus, add the tomatoes, basil, and stir well to combine.
-1 Taste the dish and add salt and pepper to taste and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.