Step 1

Heat olive oil over medium heat in a large nonstick skillet.

Step 2

Season the chicken with the salt, pepper, and dried basil.

Step 3

Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.

Step 4

Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked. Remove from pan and set aside.

Step 5

Combine evaporated milk, flour, garlic paste, dried basil, salt and pepper in a mixing bowl; whisk until well combined.

Step 6

Add the prepared sauce to the hot skillet and bring to a boil.

Step 7

Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.

Step 8

Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.

Step 9

Remove from heat.

Step 10

Garnish with parsley and serve.