You can start boiling your water for your noodles when you start the stir fry and they should be done around the same time.
Melt 2 TB avocado oil and 2 TB butter in a large skillet and add the onion and asparagus. Put a generous pinch of sea salt over the veggies and cook over medium heat for about 7 minutes until the veggies soften and sweeten and the asparagus is bright green.
Add the garlic, peas, tomatoes, chicken, and cayenne, combine, and cook over medium heat for 5 minutes.
Pour in the white wine and the other 2 TB of butter, combine and cook about 5 minutes until the liquid cooks into the veggies and reduces down and the alcohol in the wine simmers off. You can add some splashes of the starchy pasta water or bone broth if you need more liquid.
Add the cooked and drained pasta to the veggies and chicken, combine, and sea salt and pepper to your taste. You can garnish each dish with freshly grated parmesan if you wish.