Spring Penne Pasta with Light Butter Sauce

Name: Spring Penne Pasta with Light Butter Sauce
Ingredients: 1 pound penne pasta; 12-16 ounces fresh asparagus spears (hard ends trimmed, spears cut into 2-inch pieces); 1 1/2 pounds boneless skinless chicken breasts ((about 2-3 medium)); 1 medium shallot (minced); 3 large garlic cloves (finely minced (for about 1 tablespoon total)); 4 tablespoons butter; 2 cups low-sodium chicken broth; 2 tablespoons fresh lemon juice (from about 1 lemon); 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 pint grape or cherry tomatoes (halved); 1 (14-ounce) can quartered artichoke hearts; 1 (6-ounce) can black olives, halved; Shaved Parmigiano-Reggiano cheese for garnish