Boil pasta according to directions

Cook asparagus as desired

Season the chicken with salt and pepper

Heat olive oil in sauté pan over medium-high heat

Place whole wheat flour on a plate

Dredge chicken in flour until well coated

Saute chicken until brown and cooked through

Transfer chicken to a plate and keep warm

Turn off heat (esp with gas cooktop) and carefully add Marsala wine to the pan

Turn the heat back on to high and boil down the wine for a few minutes

Scrape the bits off the bottom of the pan

Add the milk and butter to the pan and stir sauce until it is bound together and starts to thicken

Put chicken pieces back in the sauce to heat again and coat with sauce