Here is an awesome pasta dish for ya. I am not much of a pasta eater. I didn’t eat pasta until I was 29 years old. Growing up, whenever mom made pasta, I ate canned beef stew…so I came up with some recipes and pasta them they way I like it…spicy!
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 teaspoons jerk paste (see recipe below)
- 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, for garnish
Ingredients for Jerk Paste
- 1 medium onion, finely chopped
- 3 habanero peppers, finely chopped
- 3 tablespoons cider vinegar
- 1/2 cup olive oil
- 2 tablespoons garlic powder
- 1 tablespoon ground allspice (it’s in the spice aisle)
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
(Just put jerk paste ingredients in a blender and puree.)
Directions
Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
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.
Grill chicken 8 to 10 minutes on each side, until juices run clear.
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 the mixture to boil.
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.
NOW GET COOKING!
