For a change from burgers and hotdogs, you may want to try this rich grilled chicken pasta dish. Bold flavours of Jamaican jerk seasoning and creamy coconut milk come together with fresh veggies and pasta for a uniquely satisfying dish.  Try with a cold Red Stripe or your favourite Caribbean inspired cocktail or mocktail!    Makes 4 generous servings

 

INGREDIENTS:
Chicken:
2 boneless skinless chicken breasts
2 tablespoons Jerk Seasoning (I use Spice Co. Reggae Rub)
2 tablespoons olive oil

 

For garnish:
2 green onions, sliced
1/4 cup sweetened  toasted coconut
fresh thyme
2 limes, halved
Parmesan cheese, sea salt & black pepper

 

Sauce:
1 tablespoon butter
1 tablespoon olive oil
1 medium red onion, sliced
1 green pepper, sliced
1 400 ml tin full-fat coconut milk
    (I prefer Aroy-d brand)
1 cup chicken stock
2 teaspoons jerk seasoning (or to taste)
3/4 cup Black-Eyed Peas
375 g spaghettini

 

DIRECTIONS:
1.  Mix together chicken breasts, olive oil and jerk spice & refrigerate minimum 4 hours, preferably overnight or use jerk marinated chicken breasts found at local butcher shops.
2.  Remove chicken from refrigerator 30 minutes before preparing.  Heat grill and cook chicken breasts, both sides, until cooked through and temperature registers 165 F.  Do not overcook!  Let chicken rest.
3.  Prepare Sauce - Heat butter & olive oil over med/high heat then add red onion and green pepper.  Increase heat and stir fry until beginning to soften, roughly 4 minutes.  Reduce heat to medium & add jerk spice.  Continue to cook, stirring constantly until spice is incorporated into vegetables.
4.  Add coconut milk, chicken stock & bring to a gentle boil.  Reduce heat and simmer until slightly reduced.  Add Black-Eyed Peas and heat through. Taste and season with salt & pepper.
5.  Cook spaghettini until al dente, strain & add to sauce. (reserve 1C pasta water to loosen sauce if necessary)  Continue to cook until sauce has thickened slightly.
6.  Thinly slice chicken breasts and set aside.
7.  To serve - divide spaghettini onto 4 plates and top with sliced chicken breasts.  Garnish with green onion, toasted coconut, a sprig of fresh thyme and half a lime (lime juice adds a nice burst of freshness to this dish!)