Jerk Chicken Pasta
Description
No need to go to that fancy, expensive Caribbean restaurant when you can make your favorite chicken dish at home for much less. Serve it with a salad and crusty bread and you are all set!
Ingredients
1 bag frozen chicken fajita breast strips
1/2 c. butter
4-5 garlic cloves, crushed
1 c. half-and-half
1/2 c. chicken broth
1 t. cornstarch
1 t. herbs, of your choice, rosemary, marjoram, oregano
1 T. cayenne pepper
1/2 stalk asparagus, cut in 1 inch pieces
8 oz. sliced mushrooms, pieces and stems
3 t. parsley, crushed
salt and pepper, to taste
8 oz. bowtie pasta
Directions
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Melt butter in skillet over medium/low heat, add garlic. When garlic becomes fragrant add cayenne pepper and chicken, increase heat. Cook until chicken is warm. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
In a separate deep pan, fill pan 1/4 full of water. Place a strainer on top of the pan, add asparagus. Cover. Steam for 5-10 minutes.
In a separate deep pan, cook bow-tie pasta according to the package directions. Set aside.
In a cup, stir together half-and-half, chicken broth, and corn starch. Pour into skillet in which chicken was cooked. Bring to a boil, reduce heat, simmer for 3 minutes, stirring constantly.
Stir in parsley, herbs, mushrooms, and asparagus for 3-5 minutes. Add chicken till heated and finally add pasta, stir and heat.
Note: if you have Jerk spice, it can be substituted in place of the spices in the recipe.
Serves 4