2 whole Chicken Breast
3 to 5 stalks Escallion
½ cup Onions
1 whole Scotch Bonnet Pepper
2 tbsp Garlic
Salt and pepper to taste
1 cup Pumpkin ketchup
Pasta
1 cup pumpkin Ketchup
2 cups Heavy Cream
1 med Onions
½ each Sweet pepper (red, yellow, and green)
1 box Penne Pasta
Chicken breast sliced into strips
2 tbsp Butter

Preparation

Season chicken breast with Escallion, onion, garlic, pepper, and salt and pepper to taste. Add pumpkin ketchup and allow to marinate for 1 hour. Preheat grill and cook chicken breast for 15-20
minutes or until done. Cut chicken into strips. Cook pasta, strain, and cool quickly and coat in olive oil, then place in a bowl until ready. Sauté onions in butter until tender after. Add pumpkin
ketchup and heavy cream; allow to cook for 3-5 minutes. Stir in pasta and chicken strips, and allow to heat through. To finish, add sweet peppers and remove from heat. Serve ho