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jerk chicken pasta with tomato sauce served in a wide bowl
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Jerk Chicken Pasta

This creative take on jerk chicken combines bite-size pieces of spiced chicken with pasta and a delicious tomato sauce.
Prep Time15 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Caribbean, Jamaican
Servings: 6 servings
Calories: 493kcal
Author: Victoria

Ingredients

  • 6 skinless, boneless chicken thighs (I used 2 skinless, boneless chicken breasts instead)
  • 1 tablespoon Jamaican jerk seasoning (recipe follows)
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 to 3 garlic cloves chopped
  • ¼ cup red wine
  • 4 plum tomatoes peeled, seeded, and chopped (I used 2 larger summer tomatoes)
  • 1 cup tomato sauce
  • ½ cup water or chicken stock
  • Kosher salt and freshly ground black pepper
  • 1 pound dried penne or rigatoni (I used campanelle pasta)
  • 1 tablespoon chopped fresh basil or parsley
  • Grated Romano or Parmesan cheese, or crumbled feta cheese, to serve (optional)

Instructions

  • Cut the chicken into strips. Rub thoroughly with the jerk seasoning (wear gloves!), cover and let sit for at least 1 hour in the refrigerator.
  • Heat the oil in a skillet. Saute the chicken pieces until browned. Add the onion and garlic and saute for 2 to 3 minutes. Do not allow the garlic to burn.
  • Deglaze the pan with red wine, scraping up the slightly burned bits in the pan. Simmer for 1 minute and then add the tomatoes, tomato sauce, stock, salt and pepper. Simmer for 10 minutes uncovered, allowing the sauce to reduce and thicken. Adjust the seasoning as needed.
  • Meanwhile, bring a pot of water to a boil. Salt it generously and add the pasta, stirring occasionally, and cooking until al dente (see package for suggested cooking times). Drain immediately in a large colander.
  • Toss the hot, drained pasta with the sauce and add the basil or parsley. Sprinkle with cheese, if desired. Serve immediately.

Notes

Adapted from Eat Caribbean

Nutrition

Calories: 493kcal | Carbohydrates: 65g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 559mg | Potassium: 382mg | Fiber: 5g | Sugar: 8g