|
1/2 cup
extra virgin olive oil
1 fresh
squeezed lemon
1 cup
Caribbean jerk sauce
(KC Masterpiece)
3 cloves
garlic, minced
1 red
onion
1 yellow
pepper
1
zucchini
1/2
teaspoon cumin
1
teaspoon old bay seasoning
fresh black
pepper
12 oz.
(1 Box) bow-tie pasta
1/2 cup
fresh parsley
1/2 cup
fresh cilantro
1 1/2
cup fesh spinach
4
chicken breast |
|
Blend
Caribbean Jerk Sauce with Old Bay Seasoning
and
marinate chicken for 24 hours, place on medium
grill.
Once
grilled, slice into thin slices. In large bowl, heat
1/4
cup
olive oil and sauté garlic, onion, zucchini, and pepper
until
soft. Add
cumin and black pepper to taste. Turn off heat
and let
simmer while adding remaining 1/4 cup olive oil,
parsley, cilantro, and spinach. Cover and let sit.
Boil
pasta for 10
minutes, drain, and mix immediately
with the sauté’
mixture and sliced grilled chicken.
As an added gift,
slice your thick bread and slightly
cover with olive oil.
Top with mixed pepper jack cheese,
garlic, cilantro, and
diced tomatoes. Bake until cheese
is slightly melted
and glassed |
