Description
Ingredients
Jerk Marinade:
4 large green onions, white parts and some tender green tops, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon soy sauce
1 lime, zested
1 teaspoon green chile pepper flakes
1 teaspoon salt
1 teaspoon dried basil
1 splash lime juice
½ teaspoon whole allspice berries
½ teaspoon whole black peppercorns
½ teaspoon yellow mustard
½ teaspoon ground thyme
½ teaspoon ground ginger
¼ teaspoon ground coriander
⅛ teaspoon dried rosemary
⅛ teaspoon ground nutmeg
1 pound boneless, skinless chicken thighs, cubed
16 ounces penne pasta
Alfredo Sauce:
½ cup butter
1 cup milk
1 ½ cups finely shredded Parmesan cheese
2 cloves garlic, minced
Instructions
Blend green onions, garlic, spices, herbs, lime juice, soy sauce, and oil into a thick jerk marinade. Coat the chicken in the mixture inside a sealed zip-top bag and marinate at room temperature for 30 minutes, turning occasionally. While it rests, boil penne pasta in salted water until tender, then drain. In a pan, melt butter, add milk, and simmer. Whisk in Parmesan and garlic until creamy. Cook the marinated chicken in a skillet until done, about 7–8 minutes. Slice it, stir into the Alfredo sauce, and let simmer to blend flavors. Serve over the cooked pasta and enjoy.
- Prep Time: 15 mins
- Cook Time: 30 mins