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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
1/2 cup dry white wine |
1/4 cup chopped fresh cilantro |
2 limes, quartered |
salt and pepper to taste |
1/2 cup heavy whipping cream |
4 sprigs fresh cilantro, for garnish |
Directions:
1. Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
2. 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. Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
4. 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.
5. 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.
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