JERKED CHICKEN ALFREDO
This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.
Provided by Brad Pickett
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
- Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
- Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
- Plate the pasta and chicken and cover with the sauce.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 53.4 g, Cholesterol 48.1 mg, Fat 20.8 g, Fiber 3.5 g, Protein 20.2 g, SaturatedFat 7.3 g, Sodium 1400.9 mg, Sugar 9.9 g
INSTANT POT® JERK CHICKEN ALFREDO
The chicken Alfredo cranks up the heat with some jerk seasoning. The bonus: it cooks in under 30 minutes and is a one dish meal!
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 5
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When hot, add butter, red bell pepper, green bell pepper, and onion. Cook until softened and fragrant, about 5 minutes.
- Meanwhile, slice each chicken breast horizontally creating two thin fillets. Cut each fillet into diagonal strips and sprinkle with 1 1/2 teaspoons jerk seasoning. Add to Instant Pot® and cook for 5 minutes. Cancel Saute function. Mix in penne, water, whipping cream, and garlic base.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in remaining jerk seasoning and Parmesan cheese until well combined. Add more cream if you like, up to 1/4 cup.
Nutrition Facts : Calories 469.4 calories, Carbohydrate 27.7 g, Cholesterol 121 mg, Fat 27.3 g, Fiber 2.3 g, Protein 28.6 g, SaturatedFat 15.9 g, Sodium 961.7 mg, Sugar 3.4 g
JERK CHICKEN AND PASTA
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Provided by Terry Coonan
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Lightly oil the grill grate. 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 it 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.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g
RASTA PASTA WITH JERK CHICKEN
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.
Provided by Millie Peartree
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
- Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
- Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
- As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
- Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
- Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
- Top with the jerk chicken, and garnish with green onions. Serve hot.
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