Rasta Pasta

I've been working on this recipe for probably 5 years now.  If I ever enter a recipe competition, this would be what I submit!  We originally had a dish like this at a restaurant in Beaverdale, but the last time we went there for this dish, it had changed completely and Travis said he much preferred my version.  It's sweet and spicy to whatever your preference is, and if you have precooked chicken in the freezer (there I go again preaching about that!) it can be ready in the time it takes your noodles to boil.  It's too much flavor for my kids, so I boil the whole box of noodles and save out some unsauced chicken and noodles for their plates, and then do a sweet potato in the microwave for their veg.  Seriously, a 30 minute dinner for us!

If you don't have precooked chicken, you can use the spice combo to rub on the chicken and either roast it in the oven or saute it in the same pan you build the sauce on top of.

Rasta Pasta

2 C. cooked chicken breast, bite size

1 T. chili powder

1 T. jerk seasoning (Penzey’s)

½ to 1 tsp. mustard powder

½ tsp. allspice

1 tsp. hot sauce, optional (Sriracha's is what I have on hand)

1/3 C. juice from can of pineapple chunks

<½  C. sugar

¼ C. vinegar

2 T soy sauce

¼ C. Mango-chipotle sauce (Bronco Bob's, from World Market)

1/3 C. water + 2T cornstarch

2/3 box of penne or rotini

1 T. oil
1 sliced green pepper, 2 sliced green onions, and 1 small can chunk pineapple

Boil the pasta by box directions.  Combine the pineapple juice through mango-chipotle sauce and the spices, and once brought to a boil, add the chicken to the sauce to reheat it.  Stir fry the veggies and pineapple in oil, and add to the sauce. Thicken the sauce with the cornstarch and water mix, and add to the pasta.