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Cook and drain pasta as directed on the package. Do NOT use salt in the water. It will taste way too salty when the recipe is done. You can adjust the taste with salt when the recipe is finished.
Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus and cut into 1-inch pieces. If you're not an asparagus eater, you could substitute a pound of fresh broccoli florets and cuts.
In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken. Cook for 2 minutes; stirring occasionally. Stir in asparagus, mushrooms, and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
In a small bowl, gradually stir corn starch into the broth. Stir in onions and basil. Stir corn starch mixture into the chicken mixture. Cook and stir for 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Add lemon juice and toss again. Sprinkle with cheese.