This Jamaican-style jerk chicken pasta dish is passionately spicy! With jerk paste marinating the chicken and heating up the sauce, you’ll get a burst of fire in every bite.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 45 mins
Servings: 4
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste
Steps
- 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.
