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Jerked Chicken Alfredo
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Prep Time:
20 minutes
20 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
60 minutes
60 minutes
Succulent grilled jerk chicken and fettuccini pasta with pineapple, bell peppers, and jerk Alfredo sauce - a memorable dinner delight.
Ingredients:
- 3 skinless, boneless chicken breasts, or more to taste
- 5 tablespoons hot Jamaican jerk seasoning, divided
- 0.5 medium yellow onion, sliced
- 0.5 medium yellow bell pepper, sliced
- 0.5 medium red bell pepper, sliced
- 0.5 medium orange bell pepper, sliced
- 1 (16 ounce) jar Alfredo sauce
- 1 (8 ounce) can pineapple chunks with juice, divided
- 1 (16 ounce) package dry fettuccine pasta
- 3 cloves garlic, crushed in a garlic press
Instructions:
- Coat chicken breasts generously with 3 tablespoons of jerk seasoning and chill in the fridge until needed.
- In a skillet over medium heat, saute onion and peppers in oil until nearly tender, about 3 minutes. Mix Alfredo sauce with 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir into the skillet, reduce heat to low, and simmer.
- While you wait, bring a large pot of lightly salted water to a rolling boil. Add fettuccine and cook until al dente, about 8 minutes.
- Prepare your outdoor grill by heating it to medium-high temperature and lightly oiling the grate.
- Stir in fresh garlic and sweet pineapple chunks to the sauce, turning up the heat to bring it to a lively boil. Lower the heat to a gentle simmer, stirring from time to time, until the flavors meld to perfection.
- After cooking pasta, set aside to stay warm. Grill chicken until juices run clear, about 5 to 7 minutes on each side. Use an instant-read thermometer. Chicken should reach at least 165 degrees F (74 degrees C). Slice chicken into strips.
- Arrange the pasta and chicken on a plate and generously drizzle with the delicious sauce.