2cups/8 oz. leftover roasted or grilled chickenshredded
Bring a large pot of salted water to the boil. Cook the fettuccine according to package directions. Drain and reserve.
Heat a large saucepan over medium heat. Add the olive oil and garlic. Cook until the garlic is aromatic, about 1 minute. Whisk in the flour and continue to cook for one minute more. Add the stock and milk, whisking constantly until the sauce thickens, about 5 minutes. Stir in the cheese and asparagus. Turn down the heat to low and cook until the asparagus is crisp tender, about 2 minutes depending on the size. Stir in the chicken and fettuccine.
Taste and adjust seasoning with salt and plenty of freshly ground black pepper.