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1
Heat large covered saucepot of salted water to boiling on high.
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2
Add pasta and cook as label directs.
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3
Drain pasta, reserving 1/2 cup pasta cooking water.
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4
Return pasta and reserved cooking water to saucepot.
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5
Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish.
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6
In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot.
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7
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
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8
Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally.
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9
Transfer chicken to medium bowl; set aside.
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10
To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
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11
Add green onions and garlic and cook 1 minute, stirring.
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12
Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently.
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13
Stir in cream, crushed red pepper, and 1/4 teaspoon salt.
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14
Heat mixture to boiling on medium high.
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15
Stir in reserved chicken pieces and remove skillet from heat.
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16
To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine.
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17
To serve, spoon into bowls and garnish with reserved dark green onion.
