Farfalle with Chicken and Asparagus

It's springtime, and that means fresh asparagus!  Here is a simple way to enjoy it for dinner:

4 cups uncooked bow-tie (farfalle) pasta, cooked and drained
1 lb. of fresh asparagus spears
1 Tablespoon of olive or canola oil
1 lb. of boneless, skinless chicken breasts, cut into about 1 inch pieces
1/2 package (4 oz) of fresh mushrooms (optional)
2 cloves of garlic, minced
1 cup fat free, low sodium chicken broth
1 Tablespoon of cornstarch
4 medium green onions, sliced
2 Tablespoons of fresh basil, chopped, or 1 Tbsp dried
salt, pepper to taste
1/4 cup shredded Romano or Parmesan cheese

Cook and drain pasta as directed.  For a healthier version, use whole wheat.  Meanwhile, break off the tough ends of the asparagus, and chop the remaining stalks into about 1 inch pieces.  In a large electric or non stick skillet, heat oil, and brown chicken.  Put the garlic in with it, and season with pepper and garlic powder.  When white, add asparagus and mushrooms, if desired, and cook for 5-8 minutes, stirring occasionally, till chicken is done, and veggies are tender, but not mush.  In a small bowl or measuring cup, whisk the cornstarch in with the broth.  Stir into the chicken mixture.  Cook and stir one-two minutes, or till bubbly.  Add onion and basil.  Toss with pasta, and sprinkle with cheese.