Clean chicken breasts and sprinkle with salt and pepper, set aside.
In a skillet, saute garlic in heated olive oil and 1 tablespoon of the buttery spread for about 30 seconds, add the chicken breasts and cook until browned on all sides (approximately 2 minutes per side) use thongs to set chicken aside while oil and garlic continue to simmer.
Immediately add mushrooms, asparagus and tomatoes to the olive oil and toss to coat.
Add Marsala wine and allow to cook for about 30 seconds then add chicken
stock. Return chicken to pot with veggies and broth and cover, reduce heat and allow to cook for about 15 minutes. Add milk and the frozen peas and stir.
Check to ensue chicken is thoroughly cooked, and serve over brown rice or grain of choice.