Jerk Chicken and Pasta
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
INGRIDIENT
DIRECTION
Step: 1
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
Step: 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.
Step: 3
Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 595 calories; protein 37.3g; carbohydrates 59.6g; fat 25.2g; cholesterol 168.9mg; sodium 205.2mg.
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