The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 5, 2009
I am giving this 5 stars even though I burnt the sauce due to giving kids baths. It still tasted amazing! The only changes I made were I did not use cilantro because I do not care for it and instead of egg noodles I used fettecine noodles. I will definitely make again so the husband can taste it as I bragged it up tonight;o)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 9, 2009
I fell in love with Jerk Chicken pasta when I was in the Carribbean last July and came home and scoured the net for a similiar recipe. I gave this one 3 stars because the taste was good, but the sauce never thickened up as it should have done. It was very runny. I made it a second time and made the following modifications which helped: Use about 1/4 cup of the chicken stock, increase cream to 1 full cup and leave out the lime juice altogether. Also used penne pasta rather than egg noodles. Also served with garlic bread (french bread with butter and minced garlic). Even at that, I still had to thicken the sauce with a cornstarch paste. I cannot find the jerk paste, so I made some with McCormicks Carribbean Seasoning, add a little oil, soy sauce and apple cider vinegar to the spice to make the paste.
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Zan
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Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 6, 2009
I have been a fan of Jerk pasta since I was 15 working at a gourmet restaurant in my hometown, Now that I am pregnant I have been craving it ALL the time, but at over $10 an order I decided to make my own...I use only Walkerswoods Jerk Paste, I can buy it from that restaurant for around $7 a jar--Im sure you can find it online or at your local store--I followed this recipe since It sounded just how we made it at the restaurant and it tasted EXACTLY like it was made there!!! I couldn't believe myself, and Im not the most experienced cook around....The only thing I did was saute slices of raw chicken in the olive oil, garlic and jerk paste until cooked...Took that out, then added the ingredients minus the chicken stock and upped the lime juice since I feel Jerk can be to spicy, lime juice tames it down. Let that cook together for a bit, then added lots of cream but DID bring to a boil to thicken some, added penne pasta, the cooked chicken, heated well and added a bit more lime juice and it was perfect!!!! I recommend making it extra saucy and serving with a really good french bread toasted with garlic butter spread, GREAT for dipping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 5, 2009
Soooo good!I followed the recipe exactly,tasted very similar to the sauce at one of my favorite local restaurants.I did however use tofu instead of chicken,I breaded and fried it and used the jerk seasoning in the flour.I will definitely make this again and again.Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 22, 2009
Great recipe!! My picky father and boyfriend both loved this recipe!! I couldnt find jerk paste at my grocery store so i used a jerk marinade. I only needed about one bottle or less. It was amazing, not extremely spicy with the marinade.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 12, 2009
Great Recipe! I have a few modifications to make it even better! I think it's best to double the sauce so that it covers all the pasta! I increased it to 2 c. chicken stock, 1 cup wine and 1 cup heavy cream. In addition I used a jerk rub plus a simple jamaican marinade I found in the salad dressing aisle. I prefer to bake the chicken so that it's nice and juicy (350 for approximately 25 minutes). This was a crowd pleaser and the pasta was enough to easily feed 6-7 people, just use more chicken.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 21, 2008
I made my own jerk paste using a recipe from another website. I marinated the chicken overnight and it was great. Unfortunately, the pasta sauce did not taste good. I made 2 batches of the sauce. I tried again thinking that I must have made a mistake on the first try - but this was not good either. The sauce was too thin, and tasted strange. I ended up putting olive oil, garlic, salt and pepper on my egg noodles to save the meal, because there was no way I was putting that sauce on my noodles.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 18, 2008
This tasted like something out of a restaurant! I made a few changes. I did not use jerk paste (couldn't find it). I used a jerk seasoning rub from the site, used a portion, and added a bit of olive oil to it to make a paste. Instead of using chicken, I broiled 4 tilapia coated with olive oil on both sides, then sprinkled with salt and the homemade jerk seasoning. For the cream, I substituted coconut cream. That "made" the recipe for me. It went over well with company and I love it.
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Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA
Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 8, 2008
This tasted pretty good, but it was so hard. In my opinion, it was not worth the effort.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 1, 2008
Mmmm! I made this recipe a few months ago and liked it, but didn't think I would make it again...until I got a serious craving for it the other night! So this time I made some changes, making it even better: 1. Cut the chicken into pieces and marinated each piece with the jerk paste to give it a spicier flavour. Then I cooked the chicken in a skillet. While I drained most of the juices, I heated my sauce in the same pan, giving the sauce more of a jerk flavour. However I did omit the extra jerk paste from the sauce. (PS, I'm Canadian and I used the Presidents Choice Jerk Sauce & Marinate). 2. I sauteed yellow and orange bell peppers,red pepper flakes, peas and onions in with the garlic. 3. I added some flour into the sauce to thicken it. I also threw the chicken in after I added the cream and let it thicken a bit. I really really liked this recipe, especially with my changes!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 1, 2008
Great recipe! I've been to Jamaica twice and always enjoy their jerk chicken. This was an interesting way to eat it. I used Linguini in lieu of egg noodles. I thought the sauce was a bit watery too, but hey, it was good. Next time I think I'll add some veggies to it. This one is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 3, 2008
This recipe is great. I make enough for several days, & my kids just heat up the leftovers anytime they want. The kids just love it. I cut the chicken into bit size pieces & cook in the skillet, then I mix the chicken into the sauce.
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Cooking Level: Expert

Living In: Munford, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 17, 2008
This was really good! Would have been perfect with some veggies added in - maybe some bell peppers!
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 13, 2008
All I can say is Wow! This was an awesome recipe. I am enjoying the leftovers for lunch today and am a little disappointed that there aren't more leftovers. I did make a few changes to the recipe, per other's suggestions. I added mushrooms, artichoke hearts, and frozen peas and carrots to the sauce. I also added some extra wine and chicken broth since I added so many vegetables. Then I mixed some flour (1 tbsp) with milk to thicken up the sauce, but honestly it didn't really thicken it at all. The sauce was still runny and seeped right through the noodles on my plate and sat at the bottom. I, of course, had no problem spooning up the sauce, but next time I may add a little more flour so that I can really get a nice thick sauce. I will definitely add this recipe to my Hall of Fame and make as often as my husband will let me!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 26, 2007
Good recipe, my ten year old loves chicken pasta dishes and I like to try to mix it up. The only problem I had was that this was a little runny. I added some rue to thicken the sauce. I have used both a grilled chicken and a sautéd chicken with flour and olive oil plus jerk seasoning and both are very good. The sauté chicken is a little less spicy and can give a good alternative to mix things up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 1, 2007
This was delicious. We made our on jerk paste, still spicy, but we add a little cheese and flour to the sauce to make it thicker. It was delicious not too spicy!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 27, 2007
very different taste! It was ok, I might have used a cheap Jerk seasoning, which really makes up most of the flavor. I'll try it again with a different kind of jerk seasoning. I can't find that paste some other people were talking about anywhere!
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Surprise, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 18, 2007
I made the recipe as written after reading reviews-"too hot" and "too spicy" being subjective I thought I'd start with the original and adjust. I will definitely be adjusting the heat and the spices to lower amounts next time! Despite the heat there will be a next time--this recipe had great flavor and consistency. I did serve the chicken breasts whole with the pasta on the side (as I had one taster who dislikes citrus flavor on meat) and even my picky taster seemed not to realize that the citrus was there (again--pervasive heat? No, the flavors were really nicely balanced.) I will make again. Enjoy and thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 8, 2007
So Good!! We used bowtie pasta and added sliced portobella mushrooms, peas, and sun-dried tomatoes. Loved it! This one definitely has some zing!
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Cooking Level: Intermediate

Home Town: Berlin, Maryland, USA
Living In: North Conway, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 4, 2007
Loved it!!!!! I love Jerk, but i asnt too sure about the cilantro at first but it was delicious! I went alittle to crazy with the jerk paste so next time I have to tone it down, but very very good!
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