Jerk Chicken and Pasta
Caribbean inspired, jerk sauce is a highly seasoned combination of spices and herbs used with chicken, pork and fish.
Makes 4 servings
|12||ounces boneless skinless chicken breasts|
|Nonstick cooking spray|
|1||cup canned fat-free reduced-sodium chicken broth|
|1||green bell pepper, sliced|
|2||green onions with tops, sliced|
|8||ounces uncooked fettuccine, cooked and kept warm|
|Grated Parmesan cheese (optional)|
- Prepare Jerk Sauce. Spread sauce on both sides of chicken. Place in glass dish; refrigerate, covered, 15 to 30 minutes.
- Spray medium skillet with cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 10 minutes or until browned and no longer pink in center. Add chicken broth, bell pepper and onions; bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until vegetables are crisp-tender and broth is reduced to thin sauce consistency.
- Remove chicken from skillet and cut into slices. Toss fettuccine, chicken and vegetable mixture in large serving bowl. Sprinkle with Parmesan cheese, if desired.
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||9 %|
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