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Jerk Chicken And Pasta

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
2 teaspoons prepared jerk spice chili paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 garlic clove, minced
1 cup chicken stock
1 tablespoon prepared jerk spice chili paste, extra
1/2 cup dry white wine
1/4 cup chopped fresh coriander
2 limes, quartered
salt and pepper
1/2 cup thickened cream
4 sprigs fresh coriander, for garnish

Nutritional information

648.5
Calories
184 g
Calories From Fat
20.4 g
Total Fat
8.9 g
Saturated Fat
182.8 mg
Cholesterol
195.6 mg
Sodium
68.5 g
Carbs
3.9 g
Dietary Fiber
3.5 g
Sugars
41.9 g
Protein
405g
Serving Size

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Jerk Chicken And Pasta

Features:
    Cuisine:

    I made this dish the other night and LOVED it! I love jerk chicken and thought it went so well with the cream sauce. I also love fresh coriander and I thought it tasted great along with the lime. Excellent flavors. I will make it again for sure.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Jerk Chicken and Pasta, I found this recipe on allrecipes com & thought it would be a good one for ZWT III I love a cream sauce but had never had jerk before so this was something different for me The mild creamy sauce is great in contrast to the spicy of the chicken Uses recipe #232531 as the paste , I made this dish the other night and LOVED it! I love jerk chicken and thought it went so well with the cream sauce I also love fresh coriander and I thought it tasted great along with the lime Excellent flavors I will make it again for sure


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    Steps

    1
    Done

    Rub Each Breast Half With 1/2 Teaspoon Jerk Paste, and Place in a Shallow Dish. Cover, and Refrigerate at Least 1 Hour.

    2
    Done

    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.

    3
    Done

    Lightly Oil the Grill. Grill Chicken 8 to 10 Minutes on Each Side, Until Juices Run Clear.

    4
    Done

    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 Coriander, 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.

    5
    Done

    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.

    6
    Done

    Garnish Each Serving With a Coriander Sprig and the Juice of 1/4 Lime.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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