We had this for dinner on Sunday.
Extreme Habanero with Jamaican Jerk Chicken and Mango Salsa. Tasty! And incredibly hot. Like so hot you can't finish it hot. And I really like hot food.
The interesting thing was, with this recipe, all the heat was in the pasta!
I liked this recipe a lot and will make it again. Using different pasta (or at the very least a blend of the ridiculously hot "extreme habanero radiatore" and something that is actually edible).
Now, if you are interested in super-hot, crazy pasta, Papparadelle's has your stuff! They also have lots of other flavors. Flavors that you can eat without permanent damage. (have I mentioned that the habanero pasta is hot?) We've tried the curry angel hair pasta and it was fabulous!
Here's the recipe.... enjoy!
Extreme Habanero with Jamaican Jerk Chicken and Mango Salsa
1 lb. Pappardelle's Extreme Habanero Radiatore (feel free to substitute your favorite pasta)
2 cups chopped pitted peeled mango
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil
Place all of the ingredients in a food processor, or blender. Process until almost smooth.
Cover and chill the salsa for 2 hours.
Rub chicken breasts lightly with oil. Dust with dry Jamaican Jerk seasoning. Marinade for one hour. Grill and slice.
Cook and toss the Extreme Habanero Radiatore with extra virgin olive oil.
Mix the sliced chicken with the radiatore. Top with the mango salsa.
Serves 4 - 6
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