How To Make Jerk Chicken Pasta
Tickle your taste buds with a spicy bite of this Jamaican jerk chicken pasta! The sauce is made of chicken stock, heavy cream, and jerk paste.
Ingredients
For Chicken and Pasta:
- 4 chicken breast, skinless, boneless, halves
- 2 tsp jerk paste
- 12 oz egg noodles, (1 package) uncooked
For Sauce:
- 1 tbsp olive oil
- 1 clove garlic , minced
- 1 cup chicken stock
- 1 tbsp jerk paste
- ½ cup dry white wine
- ¼ cup fresh cilantro, chopped
- 2 limes, quartered
- salt and pepper, to taste
- ½ cup heavy whipping cream
- 4 fresh cilantro sprigs, for garnish
Instructions
Chicken and Pasta:
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Rub each breast half with ½ teaspoon of jerk paste, and place in a shallow dish. Cover and refrigerate for at least 1 hour.
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Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles for 6 to 8 minutes, until al dente, and drain.
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Lightly oil the grill grate. Grill chicken for 8 to 10 minutes on each side, until juices run clear.
Sauce:
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Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for 1 minute.
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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 for about 5 minutes until the mixture is thickened. Do not allow it to boil.
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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 ¼ lime.
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Serve and enjoy.
Nutrition
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