Jerk Chicken and Pasta
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
- ½ cup dry white wine
- ¼ cup chopped fresh cilantro
- 1 tablespoon jerk paste
- salt and pepper to taste
- 2 medium lime, quartered, divided
- ½ cup heavy whipping cream
- 4 sprigs fresh cilantro, for garnish
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Instructions
- Make the chicken: Rub chicken with jerk paste and place into a shallow dish. Cover and refrigerate for at least 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm.
- While the chicken is cooking, make the pasta: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 6 to 8 minutes. Drain.
- While the noodles are cooking, heat oil in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Mix in stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze 1/2 of the lime quarters into the pan and bring to a boil. Reduce the heat to low and stir in cream. Cook and stir until mixture thickens, about 5 minutes; do not let it boil. Pour cooked egg noodles into the pan and toss with cream sauce until coated and warm.
- Divide noodles among four serving plates and top with grilled chicken. Squeeze remaining lime quarters over top and garnish with cilantro sprigs.
Source
Original recipe: View Original