JERK CHICKEN ALFREDO
The trick to jerk chicken is nailing the flavor and consistency of the marinade. It should be paste-y, but not too thick and not too thin. This recipe starts with making the marinade, proceeds with cooking the chicken, and then mixes the chicken into a delicious Alfredo sauce to give it a Caribbean flavor. Top on pasta and you have a fantastic meal!
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 24
Steps:
- Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lemon zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer jerk marinade to a large resealable plastic bag. Add chicken and mix well. Seal bag, and let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
- Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Melt butter in a saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
- Cook chicken in a large nonstick skillet over medium-high heat and until it is no longer pink in the center and the juices run clear, 7 to 8 minutes. Transfer chicken to the saucepan with the Alfredo sauce. Bring to a simmer, and cook for 3 to 5 minutes, stirring constantly to keep the sauce smooth and to incorporate the jerk seasoning into the Alfredo sauce. Serve over pasta.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 63.5 g, Cholesterol 108.6 mg, Fat 33.9 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 16.7 g, Sodium 1025 mg, Sugar 7.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sky Stone
[email protected]This was the best jerk chicken alfredo I've ever had! Thanks for sharing the recipe.
Nasasira Stavia
[email protected]Overall, this was a good recipe. I'll definitely make it again.
Supar Music
[email protected]This dish was a bit bland for my taste. I think I'll add more spices next time.
Oke Taiwo
[email protected]I accidentally used heavy cream instead of milk in the alfredo sauce. It was still good, but it was a bit too thick.
Shawn Nickerson
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Keira Renna
[email protected]I'm not a huge fan of jerk chicken, but I really enjoyed this dish. The alfredo sauce helped to tone down the spice.
Lovet Husbani
[email protected]This dish was a hit at my party! Everyone loved it.
Jesse Elliott
[email protected]I added a bit of extra garlic to the alfredo sauce and it was amazing!
Owethu Ndlovu
[email protected]Delicious!
happy kasongo
[email protected]This recipe was easy to follow and the dish turned out great! I'll definitely be making it again.
Foreman NWS
[email protected]I used boneless, skinless chicken breasts for this recipe, and it turned out great! The chicken was cooked through but still juicy, and the alfredo sauce was rich and creamy.
Mehar Zada
[email protected]This dish was a bit too spicy for my taste, but my husband loved it! He said it was the best jerk chicken he's ever had.
Jadie Engel
[email protected]I was skeptical about how jerk chicken and alfredo sauce would taste together, but I was pleasantly surprised! The flavors worked really well together. The jerk chicken was a bit spicy, but the alfredo sauce helped to balance it out.
Md Shahad
[email protected]This dish was an absolute delight! The jerk chicken was perfectly seasoned and cooked, and the alfredo sauce was creamy and flavorful. The two flavors complemented each other perfectly. I'll definitely be making this again.