How to Make Jerk Chicken and Pasta - A Step-by-Step Guide

Jerk chicken is a popular dish that originated in Jamaica, known for its spicy and flavorful marinade made with a combination of herbs and spices. This dish has gained popularity worldwide for its unique and vibrant flavors, making it a favorite among food enthusiasts. Today, we'll be combining the rich and bold flavors of jerk chicken with a creamy and indulgent pasta for a delicious and satisfying meal that's perfect for any occasion.

When it comes to making jerk chicken, the key is...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 45 mins
  • Servings: 4

  • 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.
  • Nutrition

    595 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 169mg
    • Sodium: 205mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 37g
    • Vitamin C: 12mg
    • Calcium: 75mg
    • Iron: 4mg
    • Potassium: 392mg