Spicy Jerk Chicken in Callaloo Alfredo Sauce Recipe
Learn how to prepare this easy to make Jamaican Spicy Jerk Chicken in Callaloo Alfredo Sauce recipe, courtesy of Walkerswood Caribbean Foods.
4 chicken breasts (boneless and skinless)
2 tsp hot & spicy jerk seasoning
2 cups callaloo (washed and shredded)
1 medium onion (diced)
1 medium red sweet pepper (diced)
4 cloves garlic (minced)
1 sprig fresh time
1 lb penne pasta or linguine
2 cups cooking cream
2 cups milk
1 tbsp unsalted butter
2 tbs coconut oil
salt and pepper (to taste)
Marinate The Chicken Breasts Using Hot & Spicy Jerk Seasoning plus 1 tbs Coconut Oil And Allow To Rest For At Least 10 Minutes.
Cook The Chicken Breasts For 12 – 15 Minutes Until Done Using Medium/High Heat (375° F) On Your Bbq Grill Or Oven. Put Aside And Tent With Foil Until Other Components Of The Dish Have Been Assembled.
Par Boil The Penne Pasta, Drain And Reserve While The Other Components Are Assembled.
In A Sauce Pot Over Medium/High Heat Add The Unsalted Butter And ½ The Minced Garlic And Stir Until Fragrant.
Add The Milk And Cooking Cream And Let Come To A Simmer Then Reduce Heat To Medium/Low. Add The Sprig Of Fresh Thyme And Salt And Pepper To Taste.
Remove When Sauce Complete. Allow To Simmer For 15 – 20 Minutes Until Sauce Has Thickened And Reduced By 1/3. Reserve Until Ready To Assemble The Final Dish
In A Separate Large Skillet Over Medium/High Heat Add Remaining Coconut Oil And Minced Garlic – Stir Until Fragrant
Add Diced Onion And Sweet Peppers – Saute For 2 Minutes
Add Callaloo And Salt And Pepper To Taste And Cook Until Tender
In The Skillet With Your Vegetables Begin Assembling The Final Dish.
Slice The Pre-Cooked Chicken Breasts And Toss With Vegetables.
Add The Pasta And Alfredo Sauce Tossing Gently Until Everything Has Been Happily Covered.
Serve Hot Fresh Out Of The Skillet.