Cloves of garlic
Stir-fry the leek, green pepper, garlic and parsley in the butter for 5 minutes.
Add the tomato sauce, chopped tomatoes, asparagus, and chicken.
Bring to a boil, lower the heat, cover and cook for 12 minutes.
Cook on low heat for 3 to 5 minutes, or until the sauce becomes thick.
Remove the chicken and slice it.
Add the fresh basil.
Serve the chicken vegetable sauce with rice.