Mother’s Day Meal, Part II: Creamy Tuscan Jerk Chicken with Rosemary Fettuccine

Tender, juicy chicken breasts, marinated in Jamaican jerk seasoning and cooked Tuscan style! You know, "autentico!" Just as generations of Italian chefs have done for centuries no doubt! Served in a creamy white wine vinegar sauce with rosemary fettucine, caprese salad, and my homemade "Olive Garden" breadsticks.

It's more than just a meal "only a mother could love." Hopefully you will too!

See me make the breadsticks in the first part of my Mother's Day Meal series here:    • Mother’s Day Meal, Part I: “Olive Gar...  

1.5 – 2 lbs boneless skinless chicken breasts
2-3 tbsp Jamaican jerk seasoning (for marinade; I use Reggae Spice “Booyah”)
3-4 tbsp olive oil, divided
1 shallot, diced
1 orange bell pepper, seeded and diced
2-3 tbsp fresh thyme, minced
2-3 tbsp fresh oregano, minced
2-3 tbsp fresh parsley, minced
5-7 cloves fresh peeled garlic, minced
¼ cup white wine vinegar (If using white wine for cooking, as opposed to vinegar, increase amount to ½ cup)
Calabrian peppers (1 – 1 ½ tbsp; use 2-3 tbsp if prefer hotter)
Sun dried tomatoes (1/2 cup)
Fresh baby spinach (2 cups)
Heavy whipping cream (1 ½ cups)
Freshly grated parmesan (1/2 cup)
4-5 sprigs fresh rosemary (for boiling fettucine)
Fettucine noodles (10 -12 oz.)

Equipment:
12 – 13” skillet
Large pot (for boiling noodles)