Preheat a large skillet over high heat. Add in 1 Tbsp cooking oil and swirl to coat the skillet. Add in garlic, sweet peppers, and asparagus pieces. Saute for about 30 seconds and then place chicken pieces on top of the vegetables and season with salt and pepper and let them cook until the internal temperature of chicken reaches 170 F. Flip the chicken over during cooking. Remove from the skillet and let stand for 5 minutes before cutting into bite-size pieces

Preheat your oven to 375 F. While letting the chicken to cool down a little bit, unfold the puff pastry and line a 9-inch round pan with it. You can fold down the extra pastry hanging on corners. Use a fork to prick the pastry all over so it won't puff during baking. Get a large mixing bowl. Add in eggs, milk, ricotta cheese, and pinch of salt and whisk until combine. Arrange the chicken pieces on top of the puff pastry followed by the vegetables. Gently pour in the egg mixture into the pastry and put into the oven (3rd rack from the top) and let it bake for 35- 40 minutes (depending on your oven) or until the knife inserted near center comes out clean. It may still look a little bit soft when you just pull it out from the oven. Let stand for 10 minutes before cutting. Serve immediately.