I normally used this marinade and sauce for my Caribbean wings. On memorial day 2012 my nephew decided to take the sauce and wings and add them to spaghetti. I tasted it and loved it. I started making it for the family but with chicken breast instead of wings.
Mix all the ingredients for the marinade and place it in a large ziploc with the chicken breast. Let marinate for 3 to 6 hours. Once the chicken is ready we can move forward cooking.
Take the the ingredients for the sauce and incorporate them all in a large pot. Whisk in the mustard, ketchup, molasses and brown sugar 1st to prevent lumping. Add the rest of the ingredients including the bottle of BBQ sauce and 3/4 bottle of the jerk sauce. Simmer on low for 30 to 60 minutes.
Cook you pasta according to the package instructions, drain and rinse. Toss pasta in 2 tablespoons of olive oil and set to the side.
Take chicken from the marinade and cover with the remaining jerk sauce. Grill on the outdoor grill or a grill pan(stove top). Once its cooked through set to the side to cool.
In a medium non stick pan saute the bell pepper and onion with olive oil until translucent. Add the parsley and saute for about 30 seconds more. Add to the pasta and toss.
Taker your chicken and slice it thinly. Now take your pasta, the chicken and sauce and toss together in a large pot. I usually use a roaster. You as much or as little sauce as you like. Serve.