Chicken Pasta - cooking recipe

Ingredients

2 tsp. olive oil
1 clove garlic, pressed
2 boneless, skinless chicken breasts, cubed
1/2 lb. asparagus spears, cut into 1-inch pieces
4 oz. sun-dried tomatoes, sliced
1/4 tsp. thyme
1/4 c. dry white wine
cooked pasta for 4 (fettucini or linguine)
1 c. Alfredo sauce (can buy already made)

Preparation

Heat olive oil in skillet.
Add garlic.
Cook 1 minute.
Add chicken and brown.
Stir in asparagus.
Cook 3 minutes longer, stirring frequently.
Add tomatoes, thyme and wine.
Cover; simmer 5 minutes.
Heat Alfredo sauce and pour over hot pasta.
Serve pasta on plates; spoon chicken mixture over pasta.
Serve with crusty French bread and a salad.