Smoked Chicken and Cheese Maccaroni with Asparagus

2 boneless, skinless chicken breasts, chopped up

½ teaspoon each salt and pepper

2 tablespoons butter

1/3 cup vinegar based hot sauce

2 cups dried macaroni

2 tablespoons butter

2 tablespoons flour

1½ cups milk

1 teaspoon salt

1 cup grated pepper jack cheese

½ cup crumbled blue cheese

½ pound asparagus, broken into pieces

1 tablespoon olive oil

2 cloves minces garlic

½ teaspoon salt

1/2 cup water

½ cup grated parmesan

Melt butter in sauté pan and add lightly salted and peppered chicken breasts chunks. Sauté for 10 minutes and add the hot sauce. After five more minutes remove from heat. Bring sauce pan of lightly salted water to a boil and add macaroni noodles. Cook according to directions and drain. Melt butter and stir in flour. When mixed together add milk and stir until sauce is thickened. Add pepper jack, blue cheese, salt and pepper. Pour into a casserole pan. Heat olive oil in a sauté pan and add garlic and asparagus. Sauté for five minutes and add water and salt and cover and steam or about ten minutes until asparagus is just tender. Pour chicken breasts with sauce over macaroni and cheese and then arrange asparagus pieces on top. Sprinkle with parmesan and bake casserole for about 10 minutes at 350 and broil or about five minutes, or until the casserole is hot and the cheese just starts to brown.

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