Jerk Chicken Alfredo
Jerk seasoned chicken, served with sauteed bell peppers and onion, over pasta in a creamy Alfredo sauce.
Recipe Makes: 6 servings
Equipment
- large pot
- colander
- cutting board
- paper towels
- Large skillet with high sides
- tongs
- plate
- wooden spoon
- small saucepan
Ingredients
- 1 pound penne pasta
- 4 large chicken cutlets (approximately 1 pound)
- salt (to taste)
- 1 tablespoon jerk seasoning
- 1 ½ tablespoons olive oil (divided)
- 1 medium red bell pepper (sliced into 1-inch long pieces, approximately 1 cup)
- 1 medium orange or yellow bell pepper (sliced into 1-inch long pieces, approximately 1 cup)
- half of one red onion (sliced into 1-inch long pieces, approximately 1 cup)
- freshly ground black pepper (to taste)
- 2 cloves garlic (minced)
- 1 15-ounce Alfredo sauce jar (about 1 ½ cups)
- 1-2 stalks green onion (sliced)
Instructions
- Bring large pot of water to boil, add generous pinch of salt and cook pasta al-dente per package instructions. Once cooked, drain into colander and set aside.
- Place chicken cutlets on cutting board, pat dry with paper towels, and season with salt and jerk seasoning on both sides.
- Heat 1 tablespoon of olive oil in large skillet over medium high. Once oil is hot and shimmery, swirl skillet to coat evenly with oil.
- Add chicken cutlets to skillet, and cook for 3 to 4 minutes. Then flip each chicken cutlets with tongs, and cook for another 3 to 4 minutes or until cooked through, or has reached 160° Fahrenheit internal temperature when checked with meat thermometer.
- Once chicken is cooked, remove from skillet and place on plate. Loosely cover plate with foil to keep chicken warm.
- Add ½ tablespoon olive oil to same skillet over medium high heat. Once oil is hot, add bell peppers and red onion to skillet, and cook until soften, about 5 to 6 minutes, stirring occasionally. When softened, add minced garlic to skillet, stir it in, and cook for 1 minute or until fragrant.
- While bell peppers and onions are cooking, add Alfredo sauce to small saucepan and warm up over medium heat until warmed thru, about 4 to 5 minutes.
- Once bell peppers and onions are cooked, and Alfredo sauce is warm, pour Alfredo sauce over vegetables directly into skillet, and stir it in.
- Reduce heat to medium low, add in cooked pasta, and stir in until fully coated. Add freshly chopped green onion. Keep on stovetop for 2 to 3 minutes, until pasta is warmed up, stirring often.
- Slice chicken cutlets into strips or bite size pieces, then add to pasta, mix in if desired. Serve warm.
Recipe Notes
- Chicken: Cooking time will vary depending on size and thickness of chicken. Chicken cutlets are thinner than whole chicken breasts, therefore cook faster. To make chicken cutlets out of breasts, hold breast flat, and cut in half lengthwise into 2 even pieces keeping sharp knife parallel to cutting board.
- Make it Dairy Free: Use dairy free Alfredo sauce.
- Make it Gluten Free: Use gluten free pasta.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Serving: 1serving | Calories: 556kcal | Protein: 29g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 594mg | Potassium: 624mg | Total Carbs: 65g | Fiber: 4g | Sugar: 7g | Net Carbs: 61g | Vitamin C: 67mg | Calcium: 35mg