Jerk Chicken And Pasta Recipes

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.

Steps:

• Melt butter in skillet over medium/low heat and add garlic.
• When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
• Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
• In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
• In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
• In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
• Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
• Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
• Add chicken to heat through.
• Add pasta and stir to heat through.
• Serve.

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. 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 coriander, 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 coriander sprig and the juice of 1/4 lime.

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

Steps:

• Cook the pasta in lots of salted water.
• While the pasta is cooking, make the sauce:.
• Heat 1 Tbsp oil in a large skillet over med-high heat.
• Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
• Add 1 Tbsp to the pan and turn the heat to med-low.
• Add the garlic and cook for 30 sec -- do not allow it to brown.
• Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
• Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
• Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
• By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
• Turn off the heat under the sauce.
• Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
• Serve!

Steps:

• FOR MEAT MIXTURE.
• Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
• Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
• FOR SAUCE.
• Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
• *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
• Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
• FOR PASTA.
• Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!

Steps:

• boil pasta til al dente.
• stir everything else in large bowl
• chill 1 hour.

Steps:

• Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lemon zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer jerk marinade to a large resealable plastic bag. Add chicken and mix well. Seal bag, and let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
• Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Melt butter in a saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
• Cook chicken in a large nonstick skillet over medium-high heat and until it is no longer pink in the center and the juices run clear, 7 to 8 minutes. Transfer chicken to the saucepan with the Alfredo sauce. Bring to a simmer, and cook for 3 to 5 minutes, stirring constantly to keep the sauce smooth and to incorporate the jerk seasoning into the Alfredo sauce. Serve over pasta.