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Ingredients

4 skinless, boneless chicken breast halves 2 teaspoons jerk paste 1 (12 ounce) package uncooked egg noodles 1 tablespoon olive oil 1 clove garlic, minced 1 cup chicken stock 1 tablespoon jerk paste ½ cup dry white wine ¼ cup chopped fresh cilantro 2 limes, quartered salt and pepper to taste ½ cup heavy whipping cream 4 sprigs fresh cilantro, for garnish

Nutrition Info

595.2 calories carbohydrate: 59.6 g cholesterol: 168.9 mg fat: 25.2 g fiber: 3.6 g protein: 37.3 g saturatedFat: 9.2 g servingSize: - sodium: 205.2 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate 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 6 to 8 minutes, until al dente, and drain.
Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one 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 until mixture is thickened, about 5 minutes. 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 1/4 lime.

4 servings

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!