Prepare the asparagus: chop off the woody portion of the asparagus stem. Discard or reserve the woody stem for making vegetable stock. Chop the remaining asparagus spears in half, which yields pieces of asparagus between one and two inches.
Fill a pan with 1 inch of water and bring to a boil. Add the asparagus to steam for about 5 minutes until just tender. Drain the asparagus and set aside.
Heat 1 tablespoon olive oil in a skillet on medium. Add the pepper, cook for about 5 minutes until it begins to soften. Add the garlic, cook for one minute more.
Start boiling a pot of water for the pasta after adding the garlic.
Push the peppers to the side of the skillet, and place the chicken slices in the center. Cook for about 5 minutes, stirring occasionally, until the chicken turns white on the outside.
Add the wine and tarragon to the chicken mixture, and salt and pepper to taste. Cover the skillet, and simmer about 10 minutes until the chicken is cooked through.
Cook the pasta according to package directions as the chicken simmers. When done, drain the pasta and toss with the chicken mixture.
Place the pasta on low heat as you stir in the asparagus and then the goat cheese. Let the heat melt the goat cheese and warm up the asparagus for a few minutes. Add a bit of salt and pepper to taste, and squeeze in the lemon juice.
Plate the pasta, and serve with an asparagus friendly white wine, such as Cooking Chat’s pick from the Loire region of France.