Jerked Chicken Alfredo Recipes

JERK CHICKEN ALFREDO

Steps:

• Combine green onions, garlic, vegetable oil, brown sugar, soy sauce, lemon zest, pepper flakes, salt, basil, lime juice, allspice berries, peppercorns, mustard, thyme, ginger, coriander, rosemary, and nutmeg in the bowl of a food processor; blend until a paste forms, scraping down the sides as necessary. Transfer jerk marinade to a large resealable plastic bag. Add chicken and mix well. Seal bag, and let stand at room temperature for 30 minutes, turning chicken in the bag periodically.
• Bring a large pot of lightly salted water to a boil. Cook penne in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Melt butter in a saucepan over low heat. Add milk and bring to a simmer. Cook for 5 minutes. Stir in Parmesan cheese and garlic, whisking constantly until cheese is completely melted and sauce is thoroughly combined. Set aside.
• Cook chicken in a large nonstick skillet over medium-high heat and until it is no longer pink in the center and the juices run clear, 7 to 8 minutes. Transfer chicken to the saucepan with the Alfredo sauce. Bring to a simmer, and cook for 3 to 5 minutes, stirring constantly to keep the sauce smooth and to incorporate the jerk seasoning into the Alfredo sauce. Serve over pasta.

JERKED CHICKEN ALFREDO

Steps:

• Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
• 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.
• 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.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• 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.
• 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.
• Plate the pasta and chicken and cover with the sauce.

JERK CHICKEN ALFREDO

Steps:

• Toss chicken in Jerk sauce, marinate for 30 minutes. Meanwhile, cook the bacon in a nonstick skillet set over medium heat until crispy; transfer to a paper towel-lined plate. Crumble into pieces; set aside.
• Drain and discard all but 1 tbsp (15 mL) bacon fat from the skillet. Add the chicken. Cook for 5 minutes per side or until cooked through; chop into bite-sized pieces.
• Toss the cooked penne with hot Alfredo sauce, pesto, Montreal steak spice and enough cream to achieve the desired consistency. Stir in chicken and bacon. Sprinkle Parmesan and green onion over top. Serve immediately.

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

JAMAICAN JERK CHICKEN

Steps:

• In a large bowl combine all ingredients, except for chicken, stirring until sugar dissolves. Add chicken and toss. Cover and refrigerate for at least one hour (up to 24 hours). Bring to room temperature.
• Heat grill to medium high heat.
• Grill chicken, until chicken is done (5-10 minutes per side).