Jerk Chicken and Pasta Recipe

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Most Helpful Positive Review

Feb 05, 2004

Hi, everyone!!! I just made this recipe and it was a smash hit.. I made a few modifications though. I totally suggest using the Island Pepper Company, Island jerk seasoning as your jerk paste. It's the best paste you can buy and is superb. I like grilling my chicken but I chose not to. For the chicken, I took two boneless chicken breasts with jerk seasoning (3-4 tablespoons rubbed in) cooked them in a skillet with a tablespoon of olive oil until almost cooked. After that, I cut the chicken into strips and cooked until some browning occured. Then, mixed all the pasta egg noodles into the sauce with the chicken to follow. Simmer in the pan for 5 minutes and you have yourself a treat. If you have ever eaten at Bahama Breeze, this recipe mocks thier Jamaican Jerk Chicken. The key is the Jerk Paste... Try to find the Island Pepper Co. paste.. You will be totally satisfied. I blew myself away with the recipe. You should also try bowtie pasta for an awesome presentation..

—DAVE77

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Most Helpful Critical Review

Sep 09, 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.

—Zan

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54 Ratings

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Jan 25, 2004

A little on the spicy side for kids. But it tastes great. The creamy pasta is a nice complement with the spicy chicken. This will become a regular at our house. It is definitely worth the effort!

—RKW

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Jan 25, 2004

I used this recipe recently for a bridal shower. The bride and groom were going to one of the islands and wanted to get into a festive mood. The dish was a smash hit. I did make a few changes -- I sauteed a small onion and a few strips of green pepper with the garlic. To add body to the pasta sauce I made a simple white roux and added it to the sauce. Thanks for the recipe!!!

—BRAIDS

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Dec 06, 2007

YO!

—BIGDPRENDER

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Jan 09, 2006

this is truly a pasta dish that will knock the socks off of your family and guests! the corn starch is a definite must to thicken the sauce, and i learned a neat trick to add it without leaving clumps in your sauce that don't blend in. take about a cup of the cooked sauce in a seperate bowl, and add the corn starch to the cup of hot liquid and blend well. when it's blended, dump the cup of sauce back into your pan with remaining sauce and it will thicken nicely without the unstirred corn starch clumps!!!

—KTHNXBY

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Jan 25, 2004

This was absolutely phenomenal! My finicky boyfriend was stunned by how incredible it was. He looked like he wanted to kiss me but was too afraid to put down his fork for fear the taste would end! The creaminess of the pasta blends perfectly with the spicy chicken, and there is a tangy zip to it that I was pleasantly surprised by. Mild Enthusiasts Beware: This dish is spicy! ...but so darn good.

—LFAYE

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Feb 11, 2007

This is a great change up for chicken. I love Jamaican and I have my own Jerk recipe so I use it, not a commercial blend. I agree with whoever said that this is close to the recipe at Bahama Breeze. It's great. Even my picky eaters liked it. Thanks!

—SPEARFISHER

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Nutrition

Calories
595 kcal
30%

Carbohydrates
59.6 g
19%

Cholesterol
169 mg
56%

Fat
25.2 g
39%

Fiber
3.6 g
14%

Protein
37.3 g
75%

Sodium
302 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jerk Chicken and Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 595
** Calories from Fat: 227

% Daily Value *
** Total Fat 25.2g 39 %
** Saturated Fat 9.2g 46 %
** Cholesterol 169mg 56 %
** Sodium 302mg 12 %
** Potassium 392mg 11 %
** Total Carbohydrates 59.6g 19 %
** Dietary Fiber 3.6g 14 %
** Protein 37.3g 75 %
** Sugars 1.8g
** Vitamin A 18 %
** Vitamin C 19 %
** Calcium 9 %
** Iron 43 %
** Thiamin 47 %
** Niacin 167 %
** Vitamin B6 39 %
** Magnesium 27 %
** Folate 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.