Chef La-toya Fagon fell in love with cooking at the young age of 17. She graduated from George Brown’s Culinary Arts program and continued to train at a number of top restaurants and hotels throughout Toronto, Europe and Mexico.
Born in Canada of Jamaican descent, she grew up cooking and eating ‘island foods’, but didn’t truly appreciate that cuisine until later in life. After gaining years of experience, La-toya’s creativity started to flourish and she crafted her own take on ‘Island Paradise’, fusing her cooking style of traditional Caribbean ingredients together with Mediterranean flavours. This created some new flavours, with the familiarity of home-style, soulful goodness. After months of experimentation, determination and hard work, La-toya tapped into her entrepreneurial spirit and Twist Catering came to fruition.
Rub jerk seasoning into chicken and sauté in a hot frying pan with oil or bake in oven at 350°F (180°C) degrees for 25-30 minutes.
Meanwhile, add penne pasta to boiling, salted water for 8-10 minutes (until al dente). Strain and drizzle with olive oil, set aside.
Add olive oil, garlic, oregano and basil to a large heavy sauce pan and sauté on medium heat for 1 minute. Add all vegetables and toss to coat for 2 minutes. Transfer vegetables to a plate or bowl and set aside.
Melt butter in the same heavy saucepan on top of stove. Add flour and stir until well mixed into a sandy-coloured paste, being careful not to burn.
Remove from heat and add cream, stirring until well blended.
Return sauce to heat and bring to a boil, stirring constantly.
Reduce heat, add shredded Ontario mozzarella, and cook until cheese melts and there is no taste of raw starch.
Add salt and pepper to taste.
Add pasta and toss to coat noodles in sauce. Add vegetables and toss. Add a few pieces of the cooked chicken breasts and toss. Plate pasta mixture add some more of the chicken on top and serve.
Garnish with sundried tomatoes to add a pop of colour and texture to your dish