Cook the pasta in boiling water for 10 minutes until tender, drain, and then return to the pan.
Meanwhile, heat the oil in a large frying pan and fry the chicken and asparagus for 5 minutes.
Add the cream cheese and herbs with 75ml of water, and cook for a further minute.
Stir the chicken sauce through the pasta, season to taste and serve.
Cook's tip: If asparagus isn't in season, you could use leeks instead. Just swap the asparagus for 2 sliced leeks and cook in the same way.
*All information included in this recipe has been provided by VHB Herbs.