Infused Jerk Chicken Rigatoni

Simple to make, but takes some patience to fuse all the ingredients. We add some flare to the dish by substituting the Alfredo sauce for coconut milk. Please pay attention to the balance of spices; that's the key to making your guests clean their plate! Always serve hot off the pot!
Infused Jerk Chicken Rigatoni

8 oz chicken breast or chicken thighs


Makes 2 servings | 5mg THC per serving


Clean chicken by disinfecting with vinegar. Rinse thoroughly and pat dry with a paper towel. Cut chicken into ¼ inch strips and season with 1 tablespoon of jerk seasoning. Place in a food-safe container and let it marinate for 60 minutes.


Grill or brown chicken at medium to high heat in a skillet using 1 tablespoon of coconut oil. Chicken should take about 2-3 minutes to cook thoroughly. Remove and set aside.


Add one tablespoon of coconut oil to medium-high heated skillet. Add vegetables and sauté for 2-3 mins or until onions are translucent. Reduce heat to medium-low and add the remaining 1 tablespoon of dry jerk seasoning, coconut milk, CannaOil and chicken broth. Let it simmer on medium-low till sauce begins to thicken up.


Add cooked pasta noodles, then throw in parmesan and fresh chopped up basil, parsley, or thyme. Add chicken and mix well. Remove from heat. Serve hot and enjoy!