Jerkin Chicken Jerk Pasta

This is a cross between two cultures, Caribbean and Italian food.  So if you're up for trying new things, cultures and cuisines.

Prep Time: 6 Hours

Cook Time: 40 Min

Ready in: 45 Min

Servings: 8 (US)

    

• The Chicken (You can substitute with Shrimp)

·       4 boneless skinless chicken breast 

·       6 strips green onions

·       1 large red onion

·       1 jalapeno pepper (seeded and minced)

·       ¾ cups soy sauce

·       ½ cup distilled white vinegar

·       ¼ cup extra virgin olive oil

·       2 tablespoons 100% brown sugar

·       1 tablespoon Chopped Fresh Thyme

·       ½ teaspoon ground cloves

·       ½ teaspoon ground nutmeg

·       ½ teaspoon gourmet herbs and spice (Jamaican All Spice)

•      The Pasta

·       1-8 oz bow tie noodles

·      1-tablespoon extra virgin olive oil

·      1-large head/ bulb of garlic

·      1-cup chicken broth

·      ¼-cup chopped fresh cilantro

·      2-limes (quartered)

·      ½-cup heavy whipping cream

·      Salt and pepper (for taste)

 The Chicken: 

1.  In a small bowl, combine and mix the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.  

2.    Place the chicken in a medium bowl, and coat with the marinade.

3.    Refrigerate for 4 to 6 hours, or overnight.

4.    Preheat grill to get the max heat. Lightly oil grill grate.

5.    Cook chicken on the prepared grill 6 to 8 minutes until juices run clear.

The Pasta: 

1.   Heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute.

2.    Mix in the chicken stock, chopped cilantro, juice of 1 lime, salt, and pepper.

3.   Bring to a boil, reduce heat to low, and stir in the Alfredo powder and the heavy cream.

4.   Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

5.    Pour the cooked fettuccini noodles into the saucepan, and toss with the cream sauce.

DrinkTip: New Zealand Sauvignon Blanc