• 4servings
  • 30minutes
  • 595calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves

  2. 2 teaspoons jerk paste

  3. 1 (12 ounce) package uncooked egg noodles

  4. 1 tablespoon olive oil

  5. 1 clove garlic, minced

  6. 1 cup chicken stock

  7. 1 tablespoon jerk paste

  8. 1/2 cup dry white wine

  9. 1/4 cup chopped fresh cilantro

  10. 2 limes, quartered

  11. salt and pepper to taste

  12. 1/2 cup heavy whipping cream

  13. 4 sprigs fresh cilantro, for garnish

Instructions Jump to Ingredients ↑

  1. Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.

  2. Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.

  3. Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.

  4. Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.

  5. Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.


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