Spicy Rasta Pasta with Chicken and Hot Chiles - Fiery Foods & Barbecue Central

Ingredients

• 12 ounces assorted color peparodelle pasta (wide cut noodles)
• 1 ½ pounds skinless chicken breast, cut into 1/4 inch by 4 inch strips
• 2 tablespoons jerk seasoning
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 cup diced tomatoes
• 1/2 pound zucchini and yellow squash (cut very thin lengthwise)
• 2 cups Spicy Marinara Sauce
• 1 habanero chile, stem and seeds removed, minced
• 1 cup chicken broth
• ½ cup white wine
• Chopped cilantro for garnish
• ½ teaspoon crushed hot dried red chile, such as piquin
• 1 small white onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon dried basil
• 1 teaspoon dried Mexican oregano
• 1 tablespoon vegetable oil
• 6 ounces tomato paste
• 3/4 pound whole tomatoes, peeled and chopped
• 1 teaspoon white pepper
• Salt to taste
• 1/4 cup chopped fresh basil