Our Take On Quadrucci Con Pollo

Below you have our attempt at recreating Broders' Pasta Bar  quadrucci con pollo recipe.

Served with a  2010 Dolcetto di Dogliani Doc San Luigi  
Ingredients:
1 lb pasta (I used Cavatappi)
4 Garlic cloves, minced
¼ C of fresh basil, chopped
2 C of  greens (I used a blend of escarole, lettuce,radicchio and endive) 
10-15 grape tomatoes, halved
½ C Cream
1 C Chicken broth
¼ C Dry white wine
5 T Balsamic vinegar
1 T Corn starch
asparagus, cut into 2” pieces
2 chicken breasts, cut into 1” strips
3 oz of prosciutto
3 oz of Mascarpone cheese
Parmesan cheese, shaved

Directions: Brown the chicken in olive oil, about 5 minutes Add the garlic and sauté for 30 seconds Add the broth, vinegar, wine, and ½ of the basil.  Simmer for 5 minutes (cook the chicken). Meanwhile, steam the asparagus. Add cream and slowly whisk in the corn starch. Add the asparagus, greens, prosciutto, mascarpone cheese,  tomatoes and remaining basil. Toss immediately with al dente pasta.  Add parmesan and freshly ground pepper to taste.