Description
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste
- 1 (12 ounce) package uncooked egg noodles
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon jerk paste
- ½ cup dry white wine
- ¼ cup chopped fresh cilantro
- 2 limes, quartered
- salt and pepper to taste
- ½ cup heavy whipping cream
- 4 sprigs fresh cilantro, for garnish
Instructions
- Rub each breast half with 1/2 teaspoon jerk paste
- and place in a shallow dish. Cover
- and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil
- cook the egg noodles 6 to 8 minutes
- until al dente
- and drain.
- Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side
- until juices run clear.
- Meanwhile
- heat the olive oil in a large saucepan over medium heat
- and cook the garlic for one minute. Mix in the chicken stock
- 1 tablespoon jerk paste
- white wine
- chopped cilantro
- juice of 1 lime
- salt
- and pepper. Bring to a boil
- reduce heat to low
- and stir in the heavy cream. Cook and stir until mixture is thickened
- about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan
- and toss with the cream sauce. Divide noodles onto 4 serving plates
- and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 4