1 package (about 1 lb) of boneless chicken thighs or boneless Chicken Breast
12 asparagus spears
About 6 strips of white "queso acadero"
1 teaspoon Minced Garlic
1 teaspoon of oil
2 cups of water
7 oz of spaghetti

SAUCE:
1 jar of Alfredo sauce
Milk (approx. 1/2 of the alfredo sauce jar)
Pepper to taste
1 teaspoon of butter

Unroll your chicken and place one piece inside of a large gallon ziploc bag, and bang on the chicken until thinly flatten. Bring the 2 cups of oil to a boil and add your frozen asparagus for about 2-3 min. In a pan add oil and garlic, when galic starts to soften, add the asparagus and season them to taste. Take a flatten piece of chicken, place two asparagus and cheese, then roll up. Place all of your rolls in a deep dish and bake for 30-35 min at 375 degrees.

15 minutes into chicken cooking start to cook your spaghetti, then drain and add 1 teaspoon of butter to avoid sticking, after you drain.

While the chicken rolls are cooking about 25 minutes in, in sauce pan, melt your butter, add your alfredo sauce, and your milk. When it starts to simmer. 5 minutes before the chicken is done, take it out of the oven, cut some slits into the chicken and pour about 1 tablespoon of sauce over them. Bake for remainder of time.

When complete, server the chicken roles over spaghetti, and pour some more sauce on top.

Alternatives:
Stuff with ham and cheese
Stuff with mix veggies

Sauce Alternatives:
1 cans of cream of mushroom, cream of chicken, or cream of celery
plus the equivalent of 3/4 of the can of milk, and 1 teaspoon of butter (will make a little less sauce, you might want to double on this)