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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it! Ingredients:
4 boneless chicken breasts |
1/2 cup butter |
4 -5 garlic cloves, crushed |
1 cup half-and-half |
1/2 cup chicken broth |
1 teaspoon cornstarch |
1 teaspoon herbs, of your choice, rosemary, marjoram, oregano |
1 tablespoon cayenne pepper |
1/2 stalk asparagus |
8 ounces sliced mushrooms, pieces and stems |
3 tablespoons parsley, crushed |
salt and pepper, to taste |
8 ounces angel hair pasta |
Directions:
1. Melt butter in skillet over medium/low heat and add garlic.
2. When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
3. Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
4. In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
5. In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
6. In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
7. Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
8. Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
9. Add chicken to heat through.
10. Add pasta and stir to heat through.
11. Serve.
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