Start the grill!

On June 9, the All Jamaica Grill Off invades Hope Gardens. As we get into the grilling mood, Food presents one of the recipes that has tantalised patrons over the years. Give it a try and get your tastebuds ready!

Reggae Jammin' pulled rotisserie chicken pasta tossed with mixed vegetables and a jerk coconut-creamed sauce

Ingredients

1¹/² Reggae Jammin' Rotisserie Chicken (pull the cooked meat from the bones)

1 pack penne pasta

1 sml onion (minced)

3tbsp olive oil

4 large garlic cloves (minced)

³/⁴ cup chicken broth

2tsp basil

2tsp dried oregano

¹/⁴tsp salt

¹/⁴tsp pepper

¹/² cup heavy cream

¹/² cup coconut milk

¹/⁴ cup Parmesan cheese

¹/² cup mixed vegetable

Method

1. Cook pasta according to package instructions in a large skillet.

2. Sauté onions in the olive oil until tender, then add garlic.

3. Add broth, basil, oregano, salt and pepper and bring to a boil. Cook for about eight minutes or until the liquid has reduced by half.

4. Add heavy cream and coconut milk then bring to gentle boil.

5. Cook uncovered stirring continuously for approximately eight mins or until sauce is reduced. Add the mixed vegetables then the Reggae Jammin' Pulled Rotisserie Chicken. Add seasoning to taste then toss pasta, sprinkle with cheese and garnish with herbs.

Bon appétit!