Jerk Chicken and Pasta

This jerk chicken pasta dish is full of fire! A jerk paste does double duty — it's used as the chicken marinade and then again in the cream sauce.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 595 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves
• 1 cup chicken stock
• 2 teaspoons jerk paste
• 1 (12 ounce) package uncooked egg noodles
• 1 tablespoon jerk paste
• 4 sprigs fresh cilantro, for garnish
• 0.5 cup heavy whipping cream
• 0.25 cup chopped fresh cilantro
• 0.5 cup dry white wine
• 2 medium lime, quartered, divided

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Make the chicken: Rub chicken with jerk paste and place into a shallow dish. Cover and refrigerate for at least 1 hour.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide noodles among four serving plates and top with grilled chicken. Squeeze remaining lime quarters over top and garnish with cilantro sprigs.