Name: Jerked Chicken Alfredo
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts, or more to taste - 3; Hot Jamaican jerk seasoning, divided - 5 tablespoons; Vegetable oil - 1 tablespoon; Yellow onion, sliced - ½ medium; Yellow bell pepper, sliced - ½ medium; Red bell pepper, sliced - ½ medium; Orange bell pepper, sliced - ½ medium; Alfredo sauce - 1 (16 ounce) jar; Pineapple chunks with juice, divided - 1 (8 ounce) can; Dry fettuccine pasta - 1 (16 ounce) package; Garlic, crushed in a garlic press - 3 cloves

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Jerked Chicken Alfredo

1. Skinless, boneless chicken breasts, or more to taste - 3

2. Hot Jamaican jerk seasoning, divided - 5 tablespoons

3. Vegetable oil - 1 tablespoon

4. Yellow onion, sliced - ½ medium

5. Yellow bell pepper, sliced - ½ medium

6. Red bell pepper, sliced - ½ medium

7. Orange bell pepper, sliced - ½ medium

8. Alfredo sauce - 1 (16 ounce) jar

9. Pineapple chunks with juice, divided - 1 (8 ounce) can

10. Dry fettuccine pasta - 1 (16 ounce) package

11. Garlic, crushed in a garlic press - 3 cloves

How to cook deliciously - Jerked Chicken Alfredo

1. Stage

Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.

2. Stage

Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo Sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.

3. Stage

In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.

4. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Stage

Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.

6. Stage

Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.

7. Stage

Plate the pasta and chicken and cover with the sauce.