Ingredients for Jerk Chicken Pasta
- Boneless Chicken Breasts
- 2 tablespoons butter
- Garlic Cloves
- Half And Half
- 1/4 cup chicken broth
- Cornstarch
- 1 tablespoon dried jerk seasoning (or a mix of thyme, allspice, scotch bonnet pepper flakes, etc.)
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 bunch asparagus, trimmed
- Sliced Mushrooms
- 1/4 cup chopped fresh parsley
- Salt And Pepper
- 1 (16 ounce) package angel hair pasta
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How to Make Jerk Chicken Pasta
- Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add 2 minced cloves of garlic and cook until fragrant (about 1 minute).
- Stir in 1/2 teaspoon of cayenne pepper (adjust to your spice preference). Add 1.5 lbs of cubed chicken and increase heat to medium-high.
- Cook the chicken until cooked through and slightly browned, about 6-8 minutes. Remove chicken from the skillet, leaving the garlic-butter mixture behind.
- In a deep pan or pot, add about 1 inch of water. Place a steamer basket inside the pan.
- Add the trimmed asparagus to the steamer basket. Cover and steam for 5-10 minutes, or until tender-crisp.
- While the asparagus steams, cook 1 (16 ounce) package of angel hair pasta according to package directions. Set aside.
- In a small bowl, whisk together 1/2 cup of half-and-half, 1/4 cup of chicken broth, and 1 tablespoon of cornstarch until smooth.
- Pour the half-and-half mixture into the skillet with the garlic-butter mixture. Bring to a boil, then reduce heat and simmer for 3 minutes, stirring constantly until thickened.
- Stir in 1/4 cup of chopped parsley, 1 tablespoon of jerk seasoning (or your preferred mix of herbs), and 1 cup of sliced mushrooms. Cook for 3-5 minutes, until heated through and flavors have melded.
- Add the cooked chicken to the sauce and heat through.
- Add the cooked pasta and stir to coat everything in the sauce.
- Serve immediately and enjoy your taste of Bahama Breeze!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
12g
Fat
115g
Carbs
16g
