A beautiful fusion of Italian and Caribbean flavors. Jerk chicken, farfalle, mushrooms, and asparagus in a white cream sauce.
Marinade the chicken breast in a resealable plastic bag with the jerk seasoning for at least an hour or overnight in the refrigerator.
Remove the chicken from the refrigerator for 20 minutes to bring to room temp. Preheat the grill to high. Once grill is hot cook the chicken, turning occasionally, until it reaches an internal temperature of 170°-180° and juices run clear. Turn off grill and remove the chicken to a plate. Tent the chicken with foil.
In boiling salted water, cook pasta to package directions until al dente. Drain and keep warm. While pasta is cooking heat another large saucepan to high and add 1 Tablespoon of butter. When butter is melted add the asparagus and mushrooms and saute until tender and the asparagus is bright green, 5-10 minutes. Remove the vegetables to a bowl.
To make the white sauce add the remaining butter. Once melted, add the garlic and give it a stir. Add the corn starch and slowly add the chicken broth whisking constantly to keep from getting lumps. Next add the half and half stirring until incorporated. Put the vegetables in with the pasta and then toss the sauce with the the pasta starting with about half of it and adding a little at a time till the pasta is coated but not drowned in it. You may have extra sauce. Plate the noodles and vegetables, slice the chicken breast and place on top. Serve with grated Parmesan.