Chicken-Vegetable Pasta

This recipe comes from my Better Homes and Gardens Cook Healthy Today book.  It smelled delicious during prep. The taste wasn't as strong and I think there are 2 reasons. 1) I might have made too many noodles. 2) I would make more sauce & veggies next time. I think it is worth a second chance.

Ingredients
8 ounces dried penne
8 ounces asparagus, trimmed and cut into 1 & 1/2 inch pieces
1 tablespoon olive oil
3 cups sliced fresh shiitake or crimini mushrooms
1 medium leek, thinly sliced or 1/2 cup chopped onion
3 cloves minced garlic
1/4 cup half and half or light cream
1/3 cup mushroom broth or vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces shredded cooked chicken (about 2.5 cups)
1 cup chopped roma tomatoes
1 tablespoon finely shredded basil
1 tablespoon finely shredded oregano
Directions
Cook penne according to package, adding asparagus for the last 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, leek or onion, garlic; cook for 4-5 minutes or until most of the liquid is evaporated.

Stir in broth, half and half, salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4-5 minutes or until mixture is slightly thickened. Stir in chicken, tomatoes, basil, oregano; heat through.

Spoon the mixture over the pasta; toss gently to coat. Serve immediately. Top with Parmesan cheese if desired.