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Jerk Chicken and Pasta

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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
  • 1 tablespoon jerk paste
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh cilantro
  • 2 limes, quartered
  • salt and pepper to taste
  • 1/2 cup heavy whipping cream
  • 4 sprigs fresh cilantro, fo

Details

Servings 4
Level of difficulty Average
Preparation time 15mins
 Cooking time 45mins
 Cost Average budget

Preparation

Step 1

Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.

Step 2

Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.

Step 3

Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.

Step 4

Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

Step 5

Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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