Extreme Habanero Radiatore with Jamaican Jerk Chicken and Mango Salsa

Serving Size: 4-6


1 lb. Pappardelle's Extreme Habanero Radiatore
1 lb. boneless, skinless chicken breasts
2 cups mango (chopped, pitted and peeled)
1 cup red bell pepper, chopped
2/3 cup green onions, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
4 teaspoons extra virgin olive oil
Jamaican Jerk seasoning


  1. To create salsa, place all of the ingredients (except for pasta, chicken, olive oil and Jamaican Jerk) in a food processor, or blender. Process until almost smooth.
  2. Cover and chill the salsa for 2 hours.
  3. Rub chicken breasts lightly with oil. Dust with dry Jamaican Jerk seasoning. Marinate for one hour. Grill and slice.
  4. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  5. Mix the sliced chicken with the radiatore. Top with the mango salsa.