Recipe of Jamaican Jerk Chicken Rasta Pasta

Joel's Jerk Chicken Pineapple Pasta

It's pasta time, my friends.

Recipe Summary Joel's Jerk Chicken Pineapple Pasta

My genius husband came up with this quick and spicy concoction. It has become one of my favorite meals!

Ingredients | Jamaican Jerk Chicken Rasta Pasta

1 tablespoon olive oil

2 skinless, boneless chicken breast halves - cubed

1 (8 ounce) can pineapple tidbits with juice

¼ cup shredded coconut

2 tablespoons brown sugar

1 teaspoon jerk seasoning mix

½ teaspoon ground cinnamon

½ teaspoon chili powder

½ teaspoon crushed red pepper flakes

salt and ground black pepper to taste

4 ounces dry fettuccini noodles

Directions

Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Info | Jamaican Jerk Chicken Rasta Pasta

prep: 15 mins cook: 25 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Joel's Jerk Chicken Pineapple Pasta

World Cuisine Recipes, Latin American, Caribbean,