About this recipe:This is a Jamaican-inspired dish combining the flavours of barbecued jerk chicken with a lovely jerk-flavoured cream sauce, all tossed with pasta. If desired, you can cook the chicken breasts under the grill or in a ridged griddle pan.
4 skinless chicken breast fillets
2 teaspoons jerk paste
350g egg pasta (any shape)
1 tablespoon olive oil
1 clove garlic, minced
250ml chicken stock
1 tablespoon jerk paste
125ml dry white wine
4 tablespoons chopped fresh coriander
2 limes, quartered
salt and pepper to taste
125ml double cream
4 sprigs fresh coriander, for garnish
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Rub each chicken breast with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
Preheat the barbecue for high heat. Bring a large pot of lightly salted water to the boil, cook the pasta as directed on packet; drain.
Lightly oil the barbecue grate. Barbecue chicken 8 to 10 minutes on each side, until juices run clear.
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 coriander, juice of 1 lime, salt and pepper. Bring to the boil, reduce heat to low, and stir in the double cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
Pour the cooked pasta into the saucepan, and toss with the cream sauce. Divide onto 4 serving plates, and top with barbecued chicken. Garnish each serving with a coriander sprig and the juice of 1/4 lime.