Jerk Chicken and Pasta Recipe
Jamaican Jerk seasoning is intense, spicy, and delicious
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Servings: 4
Calories: 485kcal
Ingredients
For the jerk spice mix: (divided)
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (or ½ if you want it milder)
- 1 teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Chicken and Pasta Sauce:
- 4 boneless, skinless chicken breast halves
- 1 - 12 oz package penne pasta
- 1 ½ tablespoon olive oil, divided
- 2 garlic cloves, minced
- ½ red bell pepper julienned
- 1 cup chicken stock
- ½ cup dry white wine
- Juice of ½ lime
- ⅓ cup chopped cilantro
- ½ cup whipping cream
Instructions
- Make the jerk spice mix by mixing all spices until well combined. Divide spice mix in half.
- Sprinkle chicken breasts on both sides with half of the spice mixture and marinate in the refrigerator for at least an hour.
- Heat one tablespoon of olive oil in a large cast-iron skillet and cook chicken breasts until brown and cooked through (about 3-4 minutes on each side)
- Cook the pasta according to the package directions. While the pasta is cooking, saute the garlic in ½ tablespoon of olive oil and add the chicken broth, white wine, lime juice, cilantro, and the reserved spice mix. Bring the mixture to a boil and cook for 3 minutes.
- Reduce heat to simmering and pour in the whipping cream. Do not let the sauce boil again.
- Drain the cooked penne and add it to the sauce. Cut the reserved chicken breasts into strips and add them to the pot, along with the red bell pepper. Cook for a couple of minutes until everything is well incorporated and heated through
Nutrition
Calories: 485kcal | Carbohydrates: 31g | Protein: 40g | Fat: 21g
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