Heat a pot of salted water to a boil. Add pasta and cook according to package directions, until tender. Drain into a colander.

While the pasta is cooking, heat 1 tbsp of oil in a large non-stick pan over medium-high heat.

Add mushrooms and asparagus to the pan. Cook, stirring periodically, for 5 minutes.

Add the chopped tomatoes, 1 tsp salt and 1/4 tsp pepper, and mix until combined. Cook, stirring periodically, for 10 minutes, or until vegetables are tender. Remove the mushroom and asparagus mixture from a frying pan into a bowl.

Heat another 1 tbsp of oil in that frying pan over medium-high heat. Add the chicken and cook, stirring, until cooked through (no longer pink in center, about 5 minutes). Add 1/2 tsp salt and 1/4 tsp pepper and mix.

Divide the chicken and mushroom/asparagus mixture between 2 large frying pans (half goes in one frying pan, another half in the other). This step is done because all that stuff wouldn't fit into one pan (since you'll later add the pasta!)

Heat each frying pan over medium heat. Make space in the center of each pan (push the indgredients to the sides). Pour 1 tbsp of olive oil into the center of each frying pan. Add minced garlic to the oil and cook for 30 seconds. Add pasta (half of the pasta in one pan, half in the other), and stir until everything is combined and all the pasta is coated with oil.