Caribbean Chicken Fettuccini from 50 Yard Line

Jerk Dry Rub Seasoning
Mix together the following ingredients:
1/2 cup Brown Sugar
1 T. Cinnamon  
1 T. Nutmeg
1 T. Allspice 
1 T. Crushed Red Pepper
1 T. Cayenne Pepper
2 T. Thyme
1 T. Paprika
1 tsp. Ginger
Salt - to taste
Pepper- to taste
Caribbean Chicken Fettuccini:
Rub 3/4 of the spice mix onto 2 chicken breasts and let sit in refrigerator for half an hour.
Save remaining spice mix for marinara sauce. Pre-sear and then cook chicken in pan, five minutes per side and then dice.  Reserve.
Use store bought jar, canned or make a
Basic Marinara Sauce:
Large can crushed tomatoes
1/4 cup Cane syrup
1 T. Basil
1 T. Oregano
Simmer ingredients for 20 minutes on stove top. 
Stir in remaining jerk spice.
Saute -
1/2 cup Summer Squash, diced
1/2 cup Red and Green Bell Peppers, diced
1/2 cup Pineapple chunks
1 T. Fresh minced garlic
When vegetables are tender stir in marinara sauce and cooked chicken.
Stir over medium heat for a few more minutes until flavors marry. 
Ladle over cooked Fettuccini noodles.
Add pecorino goat cheese shreds to taste.