Directions

1. In a large skillet over medium-high heat, brown the chicken in about 1 tbsp oil. Season with salt and pepper. Remove to a plate.
2. In the same skillet, saute the onion and garlic for 1 minute over medium heat. Add the mushrooms and cook until the mushrooms release their juices and then all the liquid is cooked off. Season with salt and pepper.
3. Add the asparagus, red pepper and reserved cooked chicken; cook for 1 minute. Add the white wine to deglaze the pan and cook for several minutes. Add the stock, bring to a boil and let simmer about 5 minutes. Add the cream and stir to combine. Let simmer several minutes.
4. If sauce needs some thickening, mix together 1 tbsp cornstarch with 2 tbsp water. Add a small amount to the pan and stir. Continue to add small amounts until the desired consistency of the sauce is reached. Add the basil and stir. Taste and adjust seasonings.
5. Serve over cooked linguine noodles. Garnish with some freshly grated parmesan cheese.