Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts. Yield: 8 servings.