Jerk Chicken Alfredo Pasta Dish

Ingredients 0/11

Step 1

Rub the chicken breasts with about 3 tablespoons of jerk seasoning, then pop them in the fridge until you’re ready to cook. Heat some oil in a skillet over medium heat, then toss in the onion and peppers. Sauté them until they’re just about tender, which should take around 3 minutes. While that’s cooking, mix the Alfredo sauce with the remaining 2 tablespoons of jerk seasoning and the pineapple juice, then stir this into the skillet. Turn the heat down to low and let it all simmer gently.

Step 2

Bring a large pot of salted water to a boil and cook the fettuccine until it’s tender but still has a bit of bite, about 8 minutes. Meanwhile, get your grill heated to medium-high and lightly oil the grates to prevent sticking.

Step 3

Add the garlic and pineapple chunks to the sauce, crank the heat up until it boils, then lower it again and let it simmer, stirring now and then so the flavors meld nicely. Once the pasta is done, drain it and keep it warm.

Step 4

Grill the chicken for about 5 to 7 minutes on each side, until the juices run clear and an instant-read thermometer reads 165°F (74°C) in the thickest part. Slice the chicken into strips, plate it over the pasta, and ladle the sauce on top. Enjoy!