Jerk Chicken and Pasta recipe

4 servings

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

1/2 cup dry white wine

1/4 cup chopped fresh cilantro

2 limes, quartered

salt and pepper to taste

1/2 cup heavy whipping cream

4 sprigs fresh cilantro, for garnish

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.