Creamy Jerk Chicken Pasta

Servings: 4
Preparation Time: 1 hour, Start to finish: 1 hour 40 minutes

• 4 chicken breasts without skin
• 2 teaspoons jerk paste
• 4 servings pasta
• 1 Tablespoon olive oil
• 1 clove garlic, crushed
• 1 cup chicken stock
• 1 Tablespoon jerk paste
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper, sliced
• 1 medium onion, sliced
• 1 small lime, juiced
• 1/2 cup cream

1. Rub each chicken breast with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
2. Preheat the barbecue for high heat. Bring a large pot of lightly salted water to the boil, cook the pasta as directed on packet; drain.
3. Lightly oil the barbecue grate. Barbecue chicken 8 to 10 minutes on each side, until juices run clear.
4. Saute peppers and onions in small pan with olive oil. 
5. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, lime juice, salt and pepper. Bring to the boil, reduce heat to low, and stir in the cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
6. Pour the cooked pasta, chicken and peppers/onions into the saucepan, and toss with the cream sauce.