Jerk Chicken Pasta

While I don't have pictures of this dish, this is really good. Invest in some good, but mild jerk seasoning. I suggest mild so you can use more of it for a richer flavor.

Gather together:

• 2 skinless, boneless chicken breast halves (cut in to bite sized pieces)
  
• 1 teaspoons jerk paste (more if you like it really spicy)
  
• 1 package of your favorite paste
  
• 1 tablespoon canola
  
• 1 clove garlic, minced
• 1 small onion (rough chop)
• 1 red bell pepper (sliced)
• 1 small box of frozen spinach (thawed and drained of juice)
  
• 1/2 cup chicken stock
• juice from 2 limes or about 2 tablespoons of lime juice
  
• salt and pepper to taste
• 1/2 cup heavy whipping cream

Bring a large pot of lightly salted water to a boil, cook the noodles until al dente, and drain. Lightly oil the pan. Cook chicken with the juice of 1 lime until fully cokked. Remove from pan. Meanwhile, heat the oil in a large saucepan over medium heat, and cook the garlic, onion red pepper and spinach until the onion is just translucent. Mix in the chicken stock, 1 tablespoon jerk paste, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil. Add the chicken back to the pan. Serve sauce over noodles.

This stuff was good. I used jerk seasoning powder on the chicken while it was cooking--I like things spicy, but like I said, if you can find a mild jerk seasoning, you can add more or less if you don't like things as spicy.