Directions for: Jerk Chicken Alfredo
Ingredients
6 boneless, skinless chicken thighs
2 Tbsp (30 mL) jerk chicken sauce
4 strips bacon, finely chopped
1 jar alfredo sauce
3 cup (750 mL) penne, cooked and drained
2 Tbsp (30 mL) prepared basil pesto
tsp (2 mL) Montreal steak spice
cup (60 mL) 10% cream
cup (60 mL) Parmesan, grated
1 green onion, thinly sliced
Directions
1. 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.
2. 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.
3. 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.
See more: Caribbean, Italian, Main, Pasta, Chicken, Dinner
Post a Comment
Post a Comment