1 cup of diced vegetables (a mix of zucchini, peppers, and onion)
1/2 cup coconut milk
1/2 season chicken stock
2 tablespoon dry jerk seasoning
2 tablespoon coconut oil
1/4 cup grated Parmigiano Reggiano
1/8 cup diced basil, parsley, thyme
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.
