1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
3. While chicken is cooking, prepare pasta according to package directions. Drain.
4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

Directions

1. Cook pasta according to directions.
2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
5. Toss with pasta. Sprinkle with Parmesan cheese.

Directions

1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
2. Cook on high until chicken has changed color, then add chayote squash.
3. Lower heat to medium and continue cooking, stirring as needed.
4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.