Bahama Breeze Jerk Chicken Pasta Recipes

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BAHAMA BREEZE JERK CHICKEN PASTA RECIPE



Bahama Breeze Jerk Chicken Pasta Recipe image

Make our Bahama Breeze Jerk Chicken Pasta Recipe at home tonight for your family. With our Secret Restaurant Recipe your Jerk Chicken Pasta will taste just like Bahama Breeze.

Provided by Mark

Categories     Main Course

Time 45m

Number Of Ingredients 13

1/2 cup Butter
4 - 5 cloves Garlic (crushed)
1 tablespoon Cayenne Pepper
4 boneless Chicken Breasts (cut into small strips)
1/2 stalk Asparagus
8 ounces Bowtie Pasta
1 cup Half and Half
1/2 cup Chicken Broth
1 teaspoon Cornstarch
3 tablespoons Parsley (crushed)
1 teaspoon Herbs (of choice, Rosemary, Marjoram, Oregano or others)
8 ounces sliced Mushrooms (pieces and stems)
Salt and freshly ground Black Pepper (to taste)

Steps:

  • Add butter to a large skillet. Melt butter over medium/low heat.
  • When hot, add garlic. Cook until garlic becomes fragrant.
  • Add cayenne pepper and chicken. Increase heat. Cook until chicken is cooked to preferred tenderness.
  • Remove chicken to a plate, leaving the butter/garlic/cayenne mix in the skillet. Remove skillet from heat and set aside briefly.
  • Place water in the bottom half of a steamer pan set. Bring to a boil over medium/high heat.
  • Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler.
  • Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender. Remove and set aside.
  • Prepare pasta according to package directions. Drain. Set aside.
  • In a cup stir together half-and-half, chicken broth and corn starch. Pour into skillet chicken was cooked in.
  • Bring to a boil. Reduce heat, then simmer for 3 minutes, constantly stirring.
  • Stir in the parsley, herbs, mushrooms, and asparagus for 3 - 5 minutes to heat through and allow flavors to blend.
  • Add chicken to heat through.
  • Add pasta and stir to heat through.
  • Serve hot.

JERK CHICKEN PASTA



Jerk Chicken Pasta image

I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it!

Provided by StormyThoughts

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1/2 cup butter
4 -5 garlic cloves, crushed
1 cup half-and-half
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon herbs, of your choice, rosemary, marjoram, oregano
1 tablespoon cayenne pepper
1/2 stalk asparagus
8 ounces sliced mushrooms, pieces and stems
3 tablespoons parsley, crushed
salt and pepper, to taste
8 ounces angel hair pasta

Steps:

  • Melt butter in skillet over medium/low heat and add garlic.
  • When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
  • Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
  • In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
  • In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
  • In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
  • Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
  • Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
  • Add chicken to heat through.
  • Add pasta and stir to heat through.
  • Serve.

Nutrition Facts : Calories 774.2, Fat 44.9, SaturatedFat 23.1, Cholesterol 176.2, Sodium 421.9, Carbohydrate 50, Fiber 3.1, Sugar 3.1, Protein 42.7

JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Provided by Terry Coonan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill grate. Grill 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 cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g

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