• 4 skinless, boneless chicken beast
• 4 Tbs. Walkerswood Dried Jerk Seasoning
• 1 Tbs. olive oil
• 2 stalks scallion, chopped
• 3 cloves minced garlic
• 1/2 cup dry white wine
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• 1 cup chicken stock
• salt & pepper to taste
• 1/2 cup heavy whipping cream
• 16 oz. packet linguine noodles, cooked & drained
• 4 sprigs fresh cilantro for garnish

Rub each chicken breast half with 3Tbs. of Walkerswood Dried Jerk Seasoning. Place in a bowl. Cover and refrigerate for 3 hours or more (preferable overnight). Remove from refrigerator and grill chicken until pinkness is shown. Cut up jerk chicken into bite size pieces.

In a large saucepan over medium heat, combine olive oil and garlic; saute the garlic until translucent. Then turn to medium high and add 1 Tbs. Dried Jerk Seasoning, white wine, chopped cilantro, juice of 1 lime, salt and pepper and chicken stock. Bring to a boil, reduce heat to low and stir in heavy whipping cream. Cook and stir until mixture is reduced and thick on low heat. Add the cooked linguine and toss all together over medium heat.