2 T. butter
2 garlic cloves, minced
2 c. heavy cream
7 T. freshly grated parmesan cheese
3-4 c. cooked chicken, shredded or diced (I grilled mine)
grated Monterrey Jack Cheese
In a skillet combine butter and minced garlic. Saute for 2-3 minutes. Add cream and parmesan cheese, stirring constantly with a wire whip until sauce is thick (that will only take a few minutes). Serve individually, on separate plates. Top spaghetti noodles with desired amount of sauce and chicken. Top with Monterrey Jack cheese and diced tomato.