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Heat Corn Oil In A Skillet Over Medium Heat. Cook And Stir Chicken And Garlic Until Chicken Is No Longer Pink In The Center And Juices Run Clear, 4 To 6 Minutes. Transfer Chicken To A Plate. Pour Wine In The Same Skillet And Simmer, About 2 Minutes. Stir Cream Into Simmering Wine; Reduce Heat And Simmer Until Large Bubbles Appear, 2 To 4 Minutes. Cook And Stir Chicken, Tomatoes, Salt, And Black Pepper Into Cream Mixture Until All Ingredients Are Warmed, 2 Minutes. Bring A Large Pot Of Lightly Salted Water To A Boil. Stir In Pasta And Asparagus; Cook Until Pasta Floats To The Top, About 3 Minutes. Drain. Toss Pasta And Asparagus Together With Chicken And Cream Sauce. Top With Parmesan Cheese.
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