Sunday, December 18, 2016

Caribbean Jerk Chicken Pasta's cold outside! I mean...COLD. Single digit cold and negative wind chills. Now I know it's winter and I live in Chicago so I should expect cold temps, but this is extreme and it's only December! Yikes. Anyway, cold nights like these call for something spicy for dinner and this Caribbean Jerk Chicken Pasta was the perfect cold weather meal! It's simple to prepare and ready in under 30 minutes. It was a hit with the family!

Caribbean Jerk Chicken Pasta
Serves 6

16 oz. bowtie pasta
16 oz. boneless skinless chicken breasts, cooked and sliced
1 tbsp. butter
1 tbsp. flour
1 cup half/half
1/2 tsp. salt
1/2 cup Jerk Marinade
1/2 cup shredded parmesan cheese

Cook pasta to al dente.

Meanwhile whisk together flour and butter. Heat to bubbling. Slowly stir in the cream and season with salt. Whisk in jerk marinade. Simmer 5-7 minutes or until thick and bubbly.

Toss hot cooked pasta in jerk mixture. Top with sliced chicken and Parmesan cheese. Enjoy!

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