Jerk Chicken Penne Pasta

  • 2 pounds marinated chicken (see below for marinade)
  • 3/4 cup shiitake mushrooms, julienne
  • 1/2 cup sundried tomatoes
  • 1 bunch scallion, chopped
  • 1/4 cup fresh basil, chiffonade
  • 3 tablespoons salted butter
  • 2 cups heavy cream
  • 1 teaspoon “Better Than Bouillon”, chicken flavor
  • 1 pound cooked penne pasta
  • Salt and pepper

Chicken marinade:

  • 1/2 cup olive oil
  • 1/4 cup teriyaki
  • 2 tablespoons prepared Caribbean jerk paste or powder
  • 2 cloves fresh garlic, minced
  • 1/2 cup yellow onion, minced

Place the butter in a large skillet. Sauté the chicken until half cooked.Add mushrooms, tomatoes, heavy cream and chicken bouillon.

Sauté for about 3 minutes on medium high heat, or until the cream has thickened. Toss in the scallion and basil.

Cook the pasta as recommended and toss with the sauce.

For Chicken marinade:

Mix all the ingredients in a stainless steel bowl with a whisk.

Julienne cut the boneless breast into bite-sized strips. Place the chicken in the marinade and let stand for at least an hour.

Pour off the excess marinade and prepare as described in the recipe above.