Ingredients
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8 oz chicken breast or chicken thigh
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2 cups of cooked rigatoni
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1 cup of diced vegetables (a mix of zucchini, peppers, and onion)
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1/2 cup coconut milk
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1/2 season chicken stock
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2 tablespoon dry jerk seasoning
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2 tablespoon coconut oil
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1/4 cup grated Parmigiano Reggiano
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1/8 cup diced basil, parsley, thyme
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1 teaspoon CannaOil (made with Coconut Oil)
Directions
- Clean the chicken by disinfecting with vinegar. Rinse thoroughly and pat dry with paper towel. Cut the chicken again into 1/4 inch strips and season with 1 tablespoon of jerk seasoning. Place in a food-safe container and let it marinate for 60 minutes.
- Grill or brown the chicken at medium to high heat in skillet using 1 tablespoon of coconut oil. The chicken should take about two to three minutes to cook thoroughly. Remove and set aside.
- Add one tablespoon of coconut oil to medium-high heated skillet and add vegetables. Sauté for two to three minute or until onions are "translucent". Bring heat to medium-low and add the remaining 1 tablespoon of dry jerk seasoning, coconut milk, CannaOil and chicken broth. Let it simmer on medium-low till sauce begins to thicken up.
- Add cooked pasta noodles then throw in parmesan and fresh chopped up basil, parsley, or thyme. Add chicken and mix well, then remove from heat.
- Serve hot and enjoy!
