Preparation / Directions:
Cook linguine. Drain and keep warm. Meanwhile, combine red wine or water, tomato paste, sugar, salt and basil. Set aside. In large skillet, over Medium heat, cook asparagus spears and mushrooms in oil for 1 1/2 minutes until crisp-tender. Remove. Add chicken in 1/2" pieces and garlic. Cook for 3 minutes until chicken is done. Stir in vegetables, tomato- wine mixture, 1 med. tomato, chopped and olives. Cook and stir for 1-2 minutes until heated through. To serve, toss chicken mixture with linquine. Top with parsley and grated Parmesan cheese.