Jerked Chicken Alfredo
This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3skinless, boneless chicken breasts, or more to taste
- 5tablespoons hot Jamaican jerk seasoning, divided
- 1tablespoon vegetable oil
- ½medium yellow onion, sliced
- ½medium yellow bell pepper, sliced
- ½medium red bell pepper, sliced
- ½medium orange bell pepper, sliced
- 1(16 ounce) jar Alfredo sauce
- 1(8 ounce) can pineapple chunks with juice, divided
- 1(16 ounce) package dry fettuccine pasta
- 3cloves garlic, crushed in a garlic press
Instructions
Step 1
Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.Step 2
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.Step 3
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.Step 4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.Step 5
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.Step 6
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.Step 7
Plate the pasta and chicken and cover with the sauce.