1. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  2. Meanwhile, heat half the oil in a large frying pan.
  3. Add chicken and cook until tender, approximately 4 minutes on each side. Proceed to shred by pulling apart chicken with two forks. Set aside.
  4. Heat remaining oil in a medium saucepan on a medium heat.
  5. Cook onion until opaque, approximately 2 minutes.
  6. Pour San Remo Alfredo Sauce into saucepan with vegetable stock. Add asparagus and cook for 5 minutes or until asparagus has softened.
  7. Stir through shredded chicken and spinach and cook a further minute.
  8. Add cooked pasta to saucepan and stir to combine ingredients.
  9. Garnish with fresh parsley and cracked pepper.
  10. Serve and enjoy with family and friends!