Date night recipe: Jerk chicken pasta

First time you make this dish, do it on the weekend. It's simple, but you need to get the steps down first so you can make it fast. Just try it and you'll thank me later!


Jerk Chicken Pasta

Serves 4-6


Ingredients:

4 boneless skinless chicken breasts
1 1/2 cups KC Masterpiece Carribean Jerk marinade
1 lb pasta (any kind you have is cool: spaghetti works well)
2 cups chicken broth
1 cup chopped onion
1 cup chopped peppers (any kind you choose: mild, sweet, or spicy!)
2 tablespoons butter
3 tablespoons flour
3 tablespoons oil
Salt
Pepper


Directions
1. Rinse chicken and pat dry; season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and brown chicken, about 5 minutes per side depending on thickness.


2. Begin to heat the water for the pasta.


3. While chicken is cooking and water is coming to a boil for the pasta, chop onion and pepper. Once chicken is done, take it out the skillet to rest. Scrape up any brown bits in the skillet, if any. Add 1 tablespoon of oil (if necessary) and then add the onions and peppers to the skillet.


4. Add a pinch of salt to the veggies. Cook the onions and peppers for about 5 minutes. Once veggies are tender, add the 2 tablespoons butter. Let it melt. Add 3 tablespoons flour and mix until it forms a paste with the veggies.


5. Add the 2 cups chicken broth slowly to the veggie mix. Stir and let simmer for about 5 minutes.


6. Drop the pasta in the water. Cook according to package directions.

7. When the pasta is done, drain and put back in the hot pot. Cut up the chicken and place it in the pot on top of the pasta. Take the jerk sauce and pour it over the chicken and the pasta. Toss and ENJOY.