Pappardelle's Extreme Habanero Radiatore needs a warning label...aya caramba! I may be a lightweight in the spice department, but by the time I was done eating my plated portion, my mouth was on fire! I was frantically searching for more mango salsa to cool it down. Aside from it's spiciness, the dish as a whole danced on my palate. The fire of the pasta below gave way to the cool mango salsa on top. What a great twist on a pasta sauce. The color of the dish had me reminiscent of a Caribbean sunset. Want a vegetarian makeover? Try using grilled eggplant and onion in place of the chicken (see picture below).
Ingredients
1 lb. Pappardelle's Extreme Habanero Radiatore
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
Method
1. Place all of the ingredients 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. Marinade for one hour. Grill and slice.
4. Cook and toss the Extreme Habanero Radiatore with extra virgin olive oil.
5. Mix the sliced chicken with the radiatore. Top with the mango salsa.
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| Use grilled eggplant and onion instead of chicken! |
Additions/Suggestions
Make it vegetarian! Slice up one medium size eggplant and one medium size onion in 1/2 inch slices. Prepare the same way as you would the chicken.
Source of Inspiration
The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!
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