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Friday, October 1, 2010

Creamy Jerk Chicken Pasta

Servings: 4
Preparation Time: 1 hour, Start to finish: 1 hour 40 minutes
  • 4 chicken breasts without skin
  • 2 teaspoons jerk paste
  • 4 servings pasta
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 cup chicken stock
  • 1 Tablespoon jerk paste
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 medium onion, sliced
  • 1 small lime, juiced
  • 1/2 cup cream
  1. Rub each chicken breast with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  2. Preheat the barbecue for high heat. Bring a large pot of lightly salted water to the boil, cook the pasta as directed on packet; drain.
  3. Lightly oil the barbecue grate. Barbecue chicken 8 to 10 minutes on each side, until juices run clear.
  4. Saute peppers and onions in small pan with olive oil. 
  5. 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, lime juice, salt and pepper. Bring to the boil, reduce heat to low, and stir in the cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  6. Pour the cooked pasta, chicken and peppers/onions into the saucepan, and toss with the cream sauce.

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