Step 1

Boil pasta as directed.

Step 2

Drain pasta, reserving 1/2 cup pasta cooking water.

Step 3

Return pasta and reserved cooking water to pot.

Step 4

Slice green onions.

Step 5

Heat 2 teaspoons oil in a skillet on medium-high until hot. Sprinkle chicken with salt and pepper.

Step 6

Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally. Transfer chicken to medium bowl; set aside.

Step 7

To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.

Step 8

Add green onions and garlic and cook 1 minute, stirring.

Step 9

Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.

Step 10

Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high.

Step 11

Add halved tomatoes, lemon zest and lemon juice.

Step 12

Cook 1-2 minutes on medium heat, until tomatoes just start to break down.

Step 13

Stir in reserved chicken pieces and remove skillet from heat.

Step 14

Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water.

Step 15

Stir to combine.

Step 16

Garnish with more basil and Parmesan, if you're so inclined.