Chicken Montego Bay Recipe
Jerk chicken, pineapple, basil and a medley of fresh vegetables sautéed in white wine then folded into a light alfredo sauce with penne. Excellent spiced up!
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparation
Cook the Chicken
Season the jerk chicken breasts with jerk seasoning. Grill or pan-sear over medium heat until cooked through, approximately 6-7 minutes per side. Once cooked, let them rest before slicing into strips.
Cook the Pasta
In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced red bell pepper, yellow zucchini, and julienned carrot. Sauté for about 5-6 minutes until the vegetables are tender but still vibrant in color.
Add Pineapple and Basil
Stir in the diced pineapple and chopped basil, sautéing for an additional 2 minutes until heated through.
Making the Sauce
Prepare the Sauce
Pour in the white wine and let it simmer for about 3-4 minutes until reduced slightly. Stir in the heavy cream, and let it simmer for another 2-3 minutes until thickened.
Finish the Sauce
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
Combining Ingredients
Combine Pasta and Sauce
Add the cooked penne pasta to the skillet with the sauce and vegetables. Gently toss to combine and ensure the pasta is well-coated with the sauce.
Serve
Plate the pasta and top with sliced jerk chicken. Garnish with additional basil if desired. Serve warm.