Slice chicken breast in two and pan fry at a med high heat. Season accordingly.
Pan fry until done.
Trim asparagus ends and place in cold water to make them crispy.
Have a drink of your Chianti.
Pan fry the asparagus in garlic seasoned olive oil. Sprinkle with sea salt prior to serving.
In a pan, add olive oil and garlic. When nice and hot add your cooked spaghetti and then the diced Italian seasoned diced tomatoes.
Serve spaghetti with sliced chicken on top and crisp asparagus on the sliced. Total time 30 minutes.