Courtesy of The Mom Blog Network and themomchef.blogspot.com

I found this great recipe I thought I should share. It's taken from www.momblognetwork.com

"This is one of the recipes I've been given permission to share since it's not on the web site yet and I'm very happy to be able to do so because it's so good. I hope you enjoy."

Jamaican Jerk Chicken Over Spiced Pasta
from Cooking with Paula Deen

1 cup minced green onion
1/2 cup soy sauce
2 jalapenos, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground black pepper
2 teaspoons firmly packed brown sugar
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground allspice
6 boneless, skinless chicken breasts (about 4 pounds)
2 tablespoons vegetable oil
Spiced Pasta (recipe follows)

1. In the container of an electric blender, combine green onion, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger, and allspice; process until smooth.

2. In a large zip-top resealable plastic bag, combine chicken and green onion mixture. Seal bag, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350.

3. In a large cast-iron skillet, heat oil over medium-high heat. Cook chicken for 3 to 4 minutes per side, or until golden brown. Remove chicken from pan, and place on a rimmed baking sheet. Bake for 10 to 15 minutes, or until chicken is cooked through. Serve with Spiced Pasta, if desired.

Spiced Pasta
from Cooking with Paula Deen

1 (16-ounce) box spaghetti noodles, cooked according to package directions and kept warm
1/2 cup butter, melted
1/4 teaspoon ground cinnamon

In a large bowl, combine pasta, melted butter, and cinnamon, tossing gently to coat. Serve immediately.

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