1: Heat olive oil over medium heat in a large nonstick skillet.
2: Season the chicken with salt, pepper, and dried basil.
3: Place the chicken thighs in the skillet and cook for about 7 to 8 minutes, or until browned.
4: Flip the chicken and cook for about 8 more minutes, or until the chicken is fully cooked.
5: Remove from pan and set aside.
6: Combine evaporated milk, flour, garlic paste, dried basil, salt, and pepper in a mixing bowl; whisk until well combined.
7: Add the prepared sauce to the hot skillet and bring to a boil.
8: Stir in prepared asparagus, place the chicken back in the pan, and lower heat to a simmer.
9: Cover and cook for 4 minutes, or until asparagus is tender and chicken is heated through.
10: Remove from heat, garnish with parsley, and serve.
