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.

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