Jerk chicken pasta

 

Jerk chicken pasta 

CHICKEN

• 2 medium chicken breasts
• 1 tablespoon jerk seasoning
• 2 tablespoons olive oil + more for drizzling
• 2 tablespoons butter (salted or unsalted)

PASTA

• 1 pound cavatappi or penne
• 1/2 red onion, thinly sliced, then halved
• 3 bell peppers, thinly sliced (preferably red, yellow, orange)
• 4-6 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 tablespoons jerk seasoning http://recipemamalinda.blogspot.com/2023/09/jerk-seasoning.html?m=1 
• <<click for recipe 
• 2 1/2 cups low sodium chicken broth
• 1 ½ cups half and half (or milk whisked with 1 TBS cornstarch, or evaporated milk mixed with 2 tsps. cornstarch)
• 1 ½ teaspoons chicken bouillon (granulated, crushed cubes or Better Than Bouillon)
• salt, pepper, cayenne to taste
• 1 cup freshly shredded sharp cheddar
• 1/2 cup freshly grated Parmesan
• 1 tablespoon lime juice

OPTIONAL GARNISHES

• freshly grated Parmesan cheese
• fresh parsley
• lime juice

Instructions

• Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Dab the chicken dry with paper towels. 
  
• Season chicken: Lightly rub the chicken with a drizzle of olive oil then season all sides with 1 tablespoon jerk seasoning. Let the chicken rest while you prep the rest of the ingredients.
  
• Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
  
• Cook chicken: Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom saucepan over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked to 160 degrees on an instant read thermometer. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
  
• Sauté onions and peppers: Add onion, bell peppers and 1 teaspoon jerk seasoning to the chicken drippings and cook for 2 minutes over medium-high heat. Add garlic, and sauté for 30 seconds.
  
• Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in chicken broth, followed by the half and half (or milk/cornstarch). Stir in the chicken bouillon. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
  
• Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for 1-2 minutes on low for the cheeses to completely melt. Stir in the lime juice. 
  
• Combine and season: Chop or slice the chicken and stir it into the sauce followed by the pasta. Season with salt, pepper and cayenne pepper to taste - this will make the pasta come alive! The amount will vary depending on the brand of jerk seasoning used and personal preference. I add ½ teaspoon pepper, 3/4 teaspoon salt and 1/4 teaspoon cayenne. Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).