Chicken and Asparagus with Pasta

1 pound boneless chicken breast, 1/2 inch slices
1 pound fresh asparagus, 1/2 inch slices
4 ripe Roma tomatoes, chopped
4 garlic cloves, minced
1/2 cup white wine
1/2 pint heavy cream
1/3 cup corn oil
1 teaspoon salt
1/2 cup parmesan
12 ounces spinach linguine noodles

In corn oil, saute chicken and garlic over medium heat for approximately 10 minutes. Remove chicken from skillet. Add wine to skillet and cook for 2 minutes. Add cream and reduce until large bubbles appear. Add chicken, tomatoes, salt, and pepper and continue cooking 2 minutes. Cook pasta and asparagus together for 3 minutes. Drain. Toss everything together and serve.