Cook asparagus, tomatoes, garlic, bell pepper and onion in broth in 10" killet 5 minutes. Stir in chicken. Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center. Stir in spaghetti and remaining ingredients. Toss about 30 seconds or until heated through. Cal 370; Fat 7 gr; 17% from Fat.