Jerk Chicken Pasta
A delicious mix of spicy jerk chicken, pasta, and fresh vegetables in a creamy white sauce.
Ingredients
- 1 teaspoon jerk seasoning (Busha Browne’s recommended)
- 1/4 cup butter divided
- 1 clove garlic (crushed)
- 1/2 cup half-and-half
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1/2 teaspoon Italian herb blend
- 4 stalks asparagus
- 2 baby portobello mushrooms (sliced)
- to taste salt and pepper
- 8 ounces bow-tie pasta (farfalle, about half a 1-pound box)
Instructions
- Marinate the chicken breast in jerk seasoning inside a sealed bag for at least one hour or overnight for deeper flavor.
- Preheat the grill on high heat. Remove the chicken from the marinade, let it rest at room temperature for 20 minutes, then grill until the internal temperature reaches 170°-180° and juices run clear. Cover with foil to keep warm.
- Bring salted water to a boil and cook the farfalle according to package directions until al dente. Drain and keep warm.
- In a large saucepan over high heat, melt 1 tablespoon of butter. Add asparagus and mushrooms, sautéing for about 5 to 10 minutes until tender. Remove to a bowl.
- Add the remaining butter to the pan, melt, then add crushed garlic. Stir for a moment, then sprinkle in cornstarch and whisk in chicken broth, ensuring no lumps form. Stir in half-and-half and mix until smooth.
- Combine sautéed vegetables with cooked pasta, then pour sauce over the pasta in portions, tossing gently to coat.
- Slice the grilled chicken and arrange it on top of the pasta. Sprinkle with grated Parmesan cheese before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently, adding a splash of half-and-half or broth to loosen the sauce.