In a large mixing bowl, combine all marinade ingredients and 1/4 cup water. Mix well. Add chicken and coat with the sauce. Cover, refrigerate and allow the chicken to marinate for at least 30 minutes to overnight.

Bring a large pot of water to a rolling boil and cook pasta according to package instructions.

Meanwhile, as the water comes to a boil and the pasta cooks, cook the chicken. Prepare according to your favorite cooking method (stovetop, oven or grill). All easy, I prepared my chicken by heating a large skillet over medium-high heat. Once hot, add oil to the pan and cook chicken for approximately 8 minutes on each side, or until chicken is no longer pink in the middle. Remove to a plate and set aside. Reserve marinade juices for later use.

In a large wide, deep pan, heat 1 tablespoon of butter over medium heat. Add the shallot, bell pepper and asparagus and cook for 1-2 minutes. Remove to a separate plate and set aside. Add the reserved marinade to the pan and bring the juice to a boil. Allow it to cook for at least 2-3 minutes, ensuring that all raw chicken juice had been cooked and alcohol has been cooked off.

Add in jalapeno, lime juice and zest, parsley, chicken stock, yogurt, half and half (or full cream) and final tablespoon of butter. Stir well.

Gently mix in the pasta noodles as well as 3-4 tablespoons of reserved pasta water. Coat the noodles with sauce. Finally, add cooked chicken and vegetables. Gently mix.

Garnish with fresh chopped parsley and green onion and a generous sprinkle of grated Parmesan cheese.