Angel Hair Pasta w/Chicken and Asparagus

1 pound of angel hair pasta
2 8-ounce chicken brease, grilled and cut
10 asparagus, cut diagonally
2 ounces sun-dried tomatoes
1 medium shallot, finely diced
2 ounces of extra virgin olive oil
8 ounces of veal or brown stock
splash of white wine
2 tablespoons butter
Grated Parmesan cheese
Salt and pepper

Saute shallots with olive oil and sun-dried tomatoes, then toss in the chicken and asparagus and turn. Add the cooked pasta. Finish with the veal stock, butter and white wine. Season to taste and sprinkle on cheese when served.