Directions

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; heat to boiling. Cook 4 minutes; drain. Meanwhile, in medium saucepan, heat pasta sauce to boiling over medium heat, stirring occasionally
2. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until very hot but not smoking. Drop about 1 cup pasta into skillet; fl atten slightly to form pasta cake. Repeat to make 1 more pasta cake. Cook 6 to 8 minutes or until golden brown, turning once and pressing pasta cakes with spatula to fl atten. Transfer cakes to plate; keep warm. Repeat with remaining 1 tablespoon oil and pasta to make 2 more pasta cakes.
3. In small microwave-safe bowl, heat asparagus and water in microwave oven on high 1 minute 30 seconds or until asparagus is tender; drain. If necessary, place chicken in same skillet after pasta cakes are done to heat through.
4. Place 1 pasta cake in center of each of 4 pasta bowls. Serve chicken and asparagus next to pasta cakes. Spoon sauce over and around pasta cakes and chicken. Sprinkle with Parmesan cheese and basil, if desired.