Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Make cutlets: Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound to an even thickness using a meat mallet or the side of a can. Dab the chicken dry with paper towels.
Step 2
Season chicken: Lightly rub the chicken with a drizzle of olive oil then season all sides with 1 tablespoon jerk seasoning. Let the chicken rest while you prep the rest of the ingredients.
Step 3
Cook pasta: Cook pasta in heavily salted water just until al dente. Reserve ½ cup pasta water before draining. Drain, rinse and toss pasta with a drizzle of olive oil; set aside.
Step 4
Cook chicken: Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy bottom saucepan (I love my pictured braiser) over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked to 160 degrees on an instant read thermometer. Transfer chicken to a cutting board and loosely tent with foil; don’t wipe out the skillet. Wait at least 5 minutes before slicing or chopping the chicken.
Step 5
Sauté onions and peppers: Add onion, bell peppers and 1 teaspoon jerk seasoning to the chicken drippings and cook for 2 minutes over medium-high heat. Add garlic, and sauté for 30 seconds.
Step 6
Make sauce: Sprinkle in the flour and cook for 1 additional minute. Reduce heat to low, then slowly whisk in chicken broth, followed by the half and half (or milk/cornstarch). Stir in the chicken bouillon. Increase heat to medium-high and bring the sauce to a simmer until thickened, stirring often.
Step 7
Add cheeses: Reduce heat to low. Working in batches, stir in the cheddar until melted, followed by Parmesan cheese until melted. You may need to cook for 1-2 minutes on low for the cheeses to completely melt. Stir in the lime juice.
Step 8
Combine and season: Chop or slice the chicken and stir it into the sauce followed by the pasta. Season with salt, pepper and cayenne pepper to taste - this will make the pasta come alive! The amount will vary depending on the brand of jerk seasoning used and personal preference. I add ½ teaspoon pepper, 3/4 teaspoon salt and 1/4 teaspoon cayenne. Garnish with freshly grated Parmesan Cheese, fresh parsley and lime juice (optional).
Your folders
nutrient-matters.com
5.0
(6)
35 minutes
Your folders
cooking.nytimes.com
4.0
(72)
Your folders
cookingclassy.com
4.9
(32)
50 minutes
Your folders
delish.com
4.2
(10)
Your folders
cooking.nytimes.com
5.0
(637)
Your folders
bonappetit.com
3.8
(77)
Your folders
foodandwine.com
Your folders
asweetpeachef.com
4.9
(8)
Your folders
delish.com
Your folders
tablespoon.com
4.5
(5)
Your folders
bbcgoodfood.com
55 minutes
Your folders
readyseteat.ca
Your folders
internationalcuisine.com
5.0
(3)
45 minutes
Your folders
sbs.com.au
30 minutes
Your folders
onceuponachef.com
5.0
(26)
Your folders
dinneratthezoo.com
5.0
(11)
1 minutes
Your folders
willcookforsmiles.com
5.0
(4)
35 minutes
Your folders
foodfidelity.com
5.0
(3)
15 minutes
Your folders
wellplated.com
5.0
(2)
300 minutes