Rasta Pasta

Rasta Pasta
Yield: Serves 4
Ingredients:
1 pint heavy cream
1/2 cup sun-dried tomatoes, julienne
1 chicken bouillon cube (such as Knorr Swiss)
1/2 cup basil, chiffonade
1/2 cup scallions, chopped
2 cups Shiitake mushrooms, julienne
1 lb boneless breast of chicken, cut in strips
8 oz. penne pasta, cooked al dente
1 tablespoon salted butter
1/4 cup jerk paste (such as Busha Browne)
1/4 cup teriyaki

Method:
1.Mix the teriyaki and jerk paste together and marinate the chicken strips for one hour.
2. Cook the pasta as directed for al dente. Set aside and keep warm.
3. Heat a large skillet and add the butter. Then add the marinated chicken. Saut? for about 4-5 minutes.
4. Add the sun-dried tomatoes and shiitake mushrooms. Crumble the bouillon cube into the cream and add this mixture to the skillet. Cook over medium heat, reducing until sauce is thickened.
5. Combine the chicken mixture and the cooked pasta. Add in the scallion and basil to finish. Divide into four bowls.

They dont sell the jerk paste here in corpus christi so we just use the seasoning works just the same. Also dont throw out the Marinate cook it with the chicken if you like it extra spicy.

This was seen on the Saturday Ealry Show

http://www.cbsnews.com/stories/2006/02/17/earlyshow/saturday/chef/main1329148_page2.shtml