(adapted from Food and Wine | January 2010)
Serves 6

1 pound pasta like bowtie, fusilli, gemelli - something that can hold sauce (I favor the mini bowties because they cook so quickly - 7 minutes)
2 tablespoons extra-virgin olive oil
3 large leeks, white and light green parts only, thinly sliced
2 cups rotisserie chicken meat, shredded into bite-sized pieces
1 1/3 cup heavy cream
1 lb of asparagus, tough ends broken off, cut into two inch pieces
1/2 cup lightly packed basil leaves, finely chopped

Kosher salt and freshly ground pepper
Parmesan cheese (optional - for sprinkling on top)

In a large pot of boiling salted water, cook the pasta according to package directions, until al dente, then drain.

Meanwhile, in a large, deep skillet, heat the olive oil. Add the leeks cook over moderate heat until leeks are softened, about 12 minutes.  Add the asparagus, chicken and cream and simmer over moderate heat until asparagus is crisp tender, about 6 minutes.

Add the cooked pasta to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the pasta into bowls and serve. Sprinkle Parmesan cheese if desired.