Jerked Chicken Alfredo

This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 473 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (16 ounce) jar Alfredo sauce
• ½ medium red bell pepper, sliced
• 1 (16 ounce) package dry fettuccine pasta
• ½ medium yellow bell pepper, sliced
• ½ medium yellow onion, sliced
• 3 skinless, boneless chicken breasts, or more to taste
• 5 tablespoons hot Jamaican jerk seasoning, divided
• ½ medium orange bell pepper, sliced
• 1 (8 ounce) can pineapple chunks with juice, divided
• 3 cloves garlic, crushed in a garlic press

Recipe Instructions

Step 1

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

Step 2

Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.

Step 3

Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.

Step 4

In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.

Step 5

Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.

Step 6

Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.

Step 7

Plate the pasta and chicken and cover with the sauce.