Jerked Chicken Alfredo recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
-
3 skinless, boneless chicken breasts, or more to taste
5 tablespoons hot Jamaican jerk seasoning, divided
1 tablespoon vegetable oil
½ medium yellow onion, sliced
½ medium yellow bell pepper, sliced
½ medium red bell pepper, sliced
½ medium orange bell pepper, sliced
1 (16 ounce) jar Alfredo sauce
1 (8 ounce) can pineapple chunks with juice, divided
1 (16 ounce) package dry fettuccine pasta
3 cloves garlic, crushed in a garlic press
Nutrition Info
-
472.5 calories
carbohydrate: 53.4 g
cholesterol: 48.1 mg
fat: 20.8 g
fiber: 3.5 g
protein: 20.2 g
saturatedFat: 7.3 g
servingSize: -
sodium: 1400.9 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -
Directions Jerked Chicken Alfredo
Directions
-
Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
Plate the pasta and chicken and cover with the sauce.