Tuesday, April 7, 2009

Jamaican Jerk Chicken Pasta

During the weeks that the kids are at the Momster's house, Jesse and I like to be a bit more creative in our cooking than we usually are. The kids are actually GREAT about eating different types of foods, and don't often turn their noses up at anything we put in front of them.  However, there are a few dishes that we make which we will not prepare for the kids.

This Jamaican Jerk Chicken Pasta is one of those dishes.  The pasta has a bit too much spice for my step-daughter and youngest step-son.  So, we enjoy it when they're not with us.

It's been quite a while since we made this dish, and it was every bit as good as we remembered!!


  • 12 oz. whole grain penne pasta, cooked according to package directions
  • 4 chicken breasts, cut into 1" pieces
  • 2 tsp. Walkers Wood Jerk Paste (can be found online or at some specialty stores).  This flavor makes the pasta, so if you live in central MN, you can pick it up at the Cornerstone Cafe in Monticello for about $8/bottle.  A bottle lasts a LONG time!
  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 clove of garlic, pressed
  • 1/4 cup diced yellow onion
  • 1/4 cup sliced portabella mushrooms
  • 1 cup chicken broth
  • 1/2 cup of 1% or skim milk
  • 1/8 cup dry white wine
  • 2 tbsp. fresh-squeezed lime juice, PLUS 1 tbsp. fresh-squeezed lime juice (for garnish)
  • 1/4 cup chopped fresh cilantro, PLUS 1 tbsp. chopped fresh cilantro (for garnish)
  • 1/2 cup frozen sweet peas
  • 1/4 cup sliced sundried tomatoes
  • 1/4 cup fresh-grated parmesan cheese (for garnish)
  1. Marinate chicken breast in 2 tsp. jerk paste for at least an hour
  2. Saute chicken breasts in 1 tbsp. olive oil, over medium heat, then remove and set aside
  3. To the pan, add 2 tbsp. butter and 2 tbsp. flour and make a roux
  4. Add  garlic, mushrooms and onions.  Stir constantly, until onions and mushrooms have softened - about 2 minutes
  5. Add 1 cup chicken stock, 1/4 cup white wine, 2 tbsp. lime juice and 1/2 cup milk, and stir until the mixture has thickened
  6. Add cilantro and 1/4 tsp. fresh-ground black pepper to pan, and stir to mix
  7. Reduce heat to medium-low and add sundried tomatoes and peas.  Simmer for 5 minutes
  8. Return cooked, diced chicken breast to pan and stir to coat with sauce
  9. Add the cooked pasta to the sauce mixture and stir to coat
  10. Garnish with a bit of fresh cilantro and a light sprinkle of lime juice

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