Jerk Chicken and Linguine
Devon
This is spicy!
ingredients
- 4 skinless, boneless chicken breats
- 4 T dried jerk seasoning
- 1 T olive oil
- 2 stalks scallion, chopped
- 3 cloves garlic, minced
- 1 c chicken stock
- 1/2 c dry white wine
- 1/4 c cilantro, chopped
- 2 limes, juiced
- salt and peper to taste
- 1/2 c heavy whipping cream
- 16 oz. package linguine noodles, cooked and drained
- 4 springs fresh cilantro for garnish
directions
- 1
Rub chicken breast halves with 3/4 of jerk seasoning. Place in a bowl. Cover and refrigerate for 3 hours or more (preferably overnight). Remove from refrigerator and cook chicken. Cut up into bite size pieces.
- 2
In a large saucepan over medium heat, combine olive oil and garlic. Saute the garlic until translucent. Turn to medium high, add 1 T jerk seasoning, white wine, chopped cilantro, juice of 1 lime, salt, pepper, and chicken stock. Bring to a boil, reduce heat to low and stir in heavy whipping ream. Cook and stir until mixture is reduced and thick on low heat. Add the cooked linguine and toss all together over medium heat.
Source: Matt
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