Chicken Asparagus Pasta with Cream Sauce

⅓ cup corn oil

4 skinless, boneless chicken breast halves, cubed

4 cloves garlic, minced

½ cup white wine

1 cup heavy whipping cream

4 Roma tomatoes, chopped

1 teaspoon salt

ground black pepper to taste

1 (16 ounce) package fresh linguini pasta

1 pound fresh asparagus, sliced

½ cup freshly grated Parmesan cheese

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.