2. Heat the olive oil in a Dutch oven or large pot over medium
heat. Stir in the garlic, red pepper, and asparagus; cook and
stir 5 minutes until the garlic softens and mellows. Pour in the
chicken broth, and bring to a boil over medium-high heat.
Simmer until the vegetables have softened, then add the basil,
salt, pepper, butter, and chicken. Cook and stir a few minutes
until the chicken is hot. Stir in the cooked pasta, then fold in
the Parmesan cheese and pecan halves to serve.