Jerk Chicken Pasta
I’ll never forget the spicy aromas of grilled chicken while strolling down a narrow street in Nassau, Bahamas. There was a food stall on the side of the road where two colossal women wearing brightly colored headscarves, stood over a small firebox. Skewers of meat were sizzling over the fire, and one woman turned them with a fork in one hand and glass of iced tea in the other. The other woman must have said something very funny because they both broke out in such laughter, their bellies shook. I stood in line to get one of those skewers, and I was so thankful I’d found this special place. The chicken was tender and spicy, with the flavors of cloves and allspice. It came with a side of macaroni, and the combination inspired me to create a dish of jerk chicken pasta. The combination of spicy chicken in creamy pasta with mushrooms and tomatoes has become one of my most popular pasta dishes. I challenge you to take it to a barbeque party or potluck dinner and see how quickly it disappears. But if you ever happen to have leftovers, it’s good for a couple days in the fridge.
Ingredients
Serves 8-10
Jerk Chicken:
½ cup packed light brown sugar
1 tablespoon kosher salt
1 teaspoon Cayenne
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup olive oil
2 pounds boneless chicken thighs, cut into 1 ½” pieces
Pasta:
3 tablespoons butter
1 onion, chopped
1 pound cremini mushrooms, sliced
1/3 cup sundried tomatoes in oil, chopped
2 red bell peppers, roasted, peeled, and chopped
2 cups heavy cream
2 teaspoons plus 2 tablespoons kosher salt
½ teaspoon black pepper
1 pound penne pasta
3 scallions, chopped
¼ cup fresh basil, torn
Process
In a large bowl, make the jerk seasoning by combining all the ingredients except chicken. Stir well. Add the chicken and stir to coat with the marinade. Cover and refrigerate at least one hour.
Remove chicken from marinade and discard any excess marinade. In a large skillet, melt butter and sauté the onion until soft, 2 minutes.
Add the chicken and cook until just cooked through, about 5 minutes. Add mushrooms, sun-dried tomatoes, and red peppers. Stir and let cook for 2 minutes. Add cream, salt, and pepper. Cook 8-10 minutes, allowing cream to simmer gently and reduce to a slightly thick sauce.
Meanwhile, in a large pot, add 8 cups of water and 2 tablespoons of salt. Bring to a boil and cook pasta according to package directions. When pasta is done, drain and add to the sauce. Stir in scallions and basil and serve hot.
