Jerk Chicken Pasta

• 1 pound Chicken, Cut Into Strips
• Jerk Seasoning, To Your Preference
• 3 Tablespoons Olive Oil
• 8 ounces, weight Fresh Sliced Mushroom
• 1 bunch Asparagus, Cut Into 1-inch Pieces
• 16 ounces, weight Bowtie Pasta
• 6- 1/2 ounces, weight Alouette Garlic And Herb Cheese Spread
• 1/2 cups Half-and-half
• 1/4 cups Parmesan Cheese
• Salt To Taste

1. Marinate chicken in jerk seasoning overnight.
2. Just sprinkle on as much seasoning as looks right.
3. The next day, cook the chicken in a large non-stick fry pan over medium-high heat until done.
4. Take the chicken out of the skillet and set aside.
5. In the same pan, put 3 tablespoons olive oil or butter.
6. When hot, add the mushrooms.
7. Saute the mushrooms, and when they are almost done, add the asparagus and put the lid on the pan.
8. In a large pot, boil water.
9. Add pasta and cook according to package directions.
10. For the cheese sauce, get a small sauce pan and add the Alouette spread, half-and-half, and parmesan.
11. Heat over medium low heat until smooth.
12. Once the asparagus is bright green and cooked how you like it, add the chicken to the skillet.
13. When chicken is heated through, add the pasta and the cheese sauce.
14. Salt to taste (its important to add salt!
15. ).
16. Before I serve this I move it into a pretty dish and sprinkle with some extra parmesan cheese.
17. Enjoy!

chicken, seasoning, olive oil, mushroom, pasta, garlic, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/jerk-chicken-pasta/ (may not work)