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Jerk Chicken and Pasta
Jerk Chicken and Pasta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Spicy jerk chicken pasta with a flavorful, fiery twist - jerk paste marinade doubles as a creamy sauce.
Ingredients:
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons jerk paste
  • 1 (12 ounce) package uncooked egg noodles
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • 0.5 cup dry white wine
  • 0.25 cup chopped fresh cilantro
  • 1 tablespoon jerk paste
  • 2 medium lime, quartered, divided
  • 0.5 cup heavy whipping cream
  • 4 sprigs fresh cilantro, for garnish
Instructions:
  • Coat the chicken with flavorful jerk paste and let it marinate in the refrigerator for at least 1 hour in a shallow dish.
  • Heat up your outdoor grill on high and give the grate a light oiling.
  • Grill the chicken until cooked through and juicy, about 8 to 10 minutes per side, until it reaches an internal temperature of 165°F (74°C). Transfer to a plate and cover to keep warm.
  • While the chicken is cooking, prepare the pasta by bringing a large pot of lightly salted water to a boil. Cook the egg noodles until al dente, about 6 to 8 minutes, then drain.
  • As the noodles cook, warm oil in a large saucepan over medium heat. Sauté garlic until fragrant, for about 1 minute. Stir in stock, wine, cilantro, jerk paste, salt, and pepper. Squeeze juice of 1/2 a lime into the pan and bring to a boil. Lower the heat, add cream, and stir until the sauce thickens, approximately 5 minutes without boiling. Mix in cooked noodles until well coated and warmed through.
  • Distribute noodles onto four plates. Add grilled chicken on top. Squeeze lime juice from the remaining quarters and garnish with cilantro sprigs.

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