How to make BAHAMA BREEZE'S | Jamaican Jerk Pasta

Make the jerk marinade by blending garlic, scallions, allspice, thyme, jerk seasoning, and water until pureed.

Pour the jerk marinade over chicken, cover, and refrigerate for at least 4 hours.

Slice mushrooms and asparagus tips (top 2.5 inches) for later use.

Saute mushrooms in 1 tablespoon of butter until browned, then set aside.

Deglaze the pan with water and steam asparagus until bright green, then set aside.

Grill marinated chicken for at least 4 minutes on each side until cooked through, then slice thinly after resting for 5 minutes.

In a large saute pan, melt 6 tablespoons of unsalted butter over medium heat, then add minced garlic.

Add chicken stock, heavy cream, salt, and pepper; simmer slightly.

Stir in parmesan cheese until melted, then reduce heat to low to thicken.

Add back in the mushrooms, cooked bow tie pasta, sliced jerk chicken, asparagus, and parsley; toss to coat.

Equipment Needed

Spice Level:

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