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Pasta with jerk chicken


Pasta with jerk chicken



2 pieces chicken breast

1 tbsp. Marinade seasoning

3 tsp. Jerk spice


1 pc. Green pepper

1 pc.red  pepper

2 tsp. Extra Virgin Olive Oil

2 handfuls of Spinach Leaves

6-8 oz. Linguine Pasta


1 ⅓ cup  cream

1 ⅓ cup unsweetened almond milk Oat milk works great too!

1 tsp. Onion powder

1 tsp.Garlic powder

½ tsp. smoked paprika



Rub 2 tsp. Pour some jerk seasoning over the chicken breasts and season with 1/2 tbsp. some adobo seasoning (note if your jerk seasoning also contains salt as an ingredient). Reservations.*

Cut  green and red  peppers into thin slices.

Add 1 tsp. Add some olive oil to a large skillet and sauté the peppers and spinach over medium heat until wilted, about 10 minutes. Season with the remaining half tablespoon. Add some marinade and remove from the pan.Pour plenty of water into a large pot and add salt. Bring to a  boil, then add the pasta and cook for about 8 minutes (the pasta will  cook completely in the sauce). Drain the water.

While the pasta is cooking, add the remaining olive oil to the same pan. Cook the chicken over medium heat for 12 to 15 minutes, turning halfway through, until cooked through.Remove from pan and let  rest for a few minutes before slicing.


Add  cream and almond milk to the pan. Season with  onion powder,  garlic powder, the remaining shake seasoning and possibly additional adobo seasoning.

Let the sauce bubble slightly and then add the pasta, vegetables and chopped chicken.

Combine and cook until Alfredo sauce thickens, about 10 minutes more.Serve with garlic bread and salad.

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