For Chicken and Pasta:
4 chicken breast, skinless, boneless, halves
2 tsp jerk paste
12 oz egg noodles, (1 package) uncooked
For Sauce:
1 tbsp olive oil
1 clove garlic , minced
1 cup chicken stock
1 tbsp jerk paste
½ cup dry white wine
¼ cup fresh cilantro, chopped
2 limes, quartered
salt and pepper, to taste
½ cup heavy whipping cream
4 fresh cilantro sprigs, for garnish
Chicken and Pasta:
Rub each breast half with ½ teaspoon of jerk paste, and place in a shallow dish. Cover and refrigerate for 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 for 6 to 8 minutes, until al dente, and drain.
Lightly oil the grill grate. Grill chicken for 8 to 10 minutes on each side, until juices run clear.
Sauce:
Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for 1 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 for about 5 minutes until the mixture is thickened. 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 ¼ lime.
Serve and enjoy.
:
:
