Recipe: Jerk Chicken and Pasta for Angie

Jerk Chicken and Pasta
Makes 4 servings

4 skinless, boneless chicken breasts
2 teaspoons jerk paste (or McCormick Jerk Seasoning)
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste (see NOTE above)
1/2 cup dry white wine
1/4 cup chopped fresh cilantro
2 limes, juiced
salt and pepper to taste
1/2 cup heavy whipping cream
1 (12 ounce) package egg noodles, cooked and drained
4 sprigs fresh cilantro, for garnish

Rub each chicken breast half with 1/2 teaspoon jerk paste. Place in bowl, cover and refrigerate for 1 hour or more. Remove from refrigerator and grill chicken. Meanwhile, in a large saucepan over medium heat, combine the olive oil and garlic; saute the garlic for one minute. Turn heat to medium high and add the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt and pepper. Bring to a boil, reduce heat to low and stir in the heavy cream. Cook and stir until mixture is reduced and thick. Add the cooked noodles and toss all together over medium high heat. Place a serving of noodles on each plate, top with a grilled jerk chicken piece and garnish each with 1 cilantro sprig and the juice of 1/4 lime. Makes 4 servings


JERK PASTE

2 jalape o peppers
1 haba ero pepper
3 green onions
4 tablespoons allspice
1 teaspoon salt
1 teaspoon fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
2 garlic cloves
4 bay leaves
2 tablespoons oil
2 pounds pork chops

Put everything except oil in food processor and chop fine. Add oil slowly until smooth. Coat the meat and let sit for 30 minutes.