Spicy Rasta Pasta with Chicken and Hot Chiles

Ingredients

For the Pasta:

• 12 ounces assorted color peparodelle pasta (wide cut noodles)

• 1 ½ pounds skinless chicken breast, cut into 1/4 inch by 4 inch strips

• 2 tablespoons jerk seasoning

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 1 cup diced tomatoes

• 1/2 pound zucchini and yellow squash (cut very thin lengthwise)

• 2 cups Spicy Marinara Sauce 

• 1 habanero chile, stem and seeds removed, minced

• 1 cup chicken broth

• ½ cup white wine

• Chopped cilantro for garnish

 For the Sauce:

• ½ teaspoon crushed hot dried red chile, such as piquin

• 1 small white onion, diced

• 1 tablespoon garlic, minced

• 1 tablespoon dried basil

• 1 teaspoon dried Mexican oregano

• 1 tablespoon vegetable oil

• 6 ounces tomato paste

• 3/4 pound whole tomatoes, peeled and chopped

• 1 teaspoon white pepper

• Salt to taste

• 1/4 cup chopped fresh basil

Instructions

For the Pasta:

Cook the pasta in boiling salted water with a little olive oil until cooked, about 5 to 8 minutes.

Dust the chicken with the jerk seasoning spice and saute in the olive oil in a large frying pan for 5 minutes. Add the garlic, tomatoes, squash and saute for an additional minute. Add the rest of the ingredients, except the cilantro, and boil for 1 minute.

Mix the pasta with the chicken sauce, garnish with the cilantro and serve.

 For the Sauce:

In a pan, saute the chile, onion, garlic, basil, and oregano in the oil until soft. Add the tomato paste and whole tomatoes. Season to taste with salt and pepper and simmer for 10 minutes.

Place the sauce in a blender and blend for 30 seconds. Add salt to taste.

Chill the sauce and add the fresh basil.