Cook 1 lb. penne until al dente. Slice 1 lb. asparagus into 2 in. pieces. Add to pasta last 3 min of cooking. Meanwhile, slice 4 skinless boneless chicken breast into strips. Sauté in 2 tbsp. butter until cooked, about 4 min. Add 2 tbsp. white wine, ½ tsp dried basil and generous pinches of salt and pepper. Toss with drained pasta, asparagus and ½ cup grated Parmesan.