- 1 lb. Pappardelle’s Calypso Blend
- 1/4 cup jerk sauce (found at most grocers)
- 1 lb. grilled chicken, cut up into bite-sized pieces
- 1 lime, juiced
- Optional garnishes: Mango, Pineapple, Peach
- Cook pasta in a pot of rapidly boiling salted water until al dente (at about 8 minutes, check for doneness). Drain and rinse.
- In a large serving bowl, pour pasta and coat with jerk sauce. If it’s not saucy enough for you, simply add more. Toss in chicken and lime juice. Garnish as desired.