Cook the tagliatelle in salted water until “al dente” and refresh. 

Wash the green asparagus and cut off the hard part. Slice the green asparagus with a peeler. Sprinkle the asparagus strips with olive oil and season with pepper and salt. Grill briefly on the BBQ. 

Scald and peel the tomatoes, cut them in 4 and remove the seeds. Now cut the tomatoes into strips. 

Place the pan on the BBQ and pour in a good dash of olive oil. Crush the garlic cloves and add the sprigs of rosemary. Let it cook a little so that the oil can absorb the flavours. 
Fry the Chicken fillet strips in the olive oil. 
Add the pasta and mix. 

Serve the dish on a plate and finish with the green asparagus strips, de tomatoes, a few sprigs of rosemary and flakes of Parmesan cheese.