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Extreme Habanero Radiatore with Jamaican Jerk Chicken and Mango Salsa

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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 Bella Sol California 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.

From This Recipe

$8.00 | 1 lb. package