What you need:
For the pasta
1 lb. thin spaghetti
4 tbsp. Minced garlic
1 stick of sweet cream butter
1/2 cup flour
2 cups grated Parmesan
6 oz. garlic and herb goat cheese
6 cups of milk (not less than 2%)
Asparagus ends trimmed
For the Chicken:
3 lbs boneless skinless chicken breasts but into thin strips
1 cup grated Parmesan
Fresh ground Salt and pepper to taste
Boil the spaghetti until al dente about 9 minutes.
Drain, rinse and set aside.
In a sauté pan melt butter and add a tsp. of minced garlic. Add asparagus to the pan and season with salt and pepper. Cook about 10 minutes until tender.
Cover and set aside.
Preheat the oven to 400.
Toss the chicken with Parmesan cheese, salt and pepper.
Lay out on a large cookie sheet.
Cook for 25-30 minutes are until cooked through.
While the chicken is cooking make the sauce.
In a large sauce pan add 1 stick of butter with the remaining garlic and cook until fragrant.
Add the flour and whisk until smooth. Slowly add in the milk continuing to whisk.
As it thickens add in the Parmesan. Lastly add in the goat cheese until melted.
Season with fresh ground salt and pepper.
Steam the peas for five minutes.
Layer the all ingredients and toss to combine.
Top with extra goat cheese crumbles.