Put pasta on to boil – I used penne rigata, but any similarly sized/shaped pasta would work as well. Parboil asparagus, cut into 2 inch lengths,
for 4-5 minutes, drain and set aside. Cut chicken thighs into bite-sized pieces, coat lightly in seasoned flour and fry in hot olive oil until
nicely browned all over. Set aside. Fry chopped shallots and crushed garlic until softened, then add the chicken and a couple of good dollops
of crème fraîche, stirring around to make a smooth sauce and cook for 5 to 10 minutes, to ensure the chicken is cooked right through.
Add the asparagus and the cooked drained pasta, together with enough of the pasta cooking water, if necessary, to make a nice sauce.
Season with black pepper and garnish with chopped chives.