Jerk Chicken and Shrimp Alfredo Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Marinate chicken breasts in jerk seasoning.

Heat olive oil in a skillet and sear chicken for 2 minutes on each side until golden brown.

Remove chicken from skillet and finish cooking in the oven for 5 minutes.

In the same skillet, sauté a mix of orange, red, green, and yellow bell peppers with a bit of oil.

Add 2 ounces of chicken stock to the skillet with the peppers.

Boil water for pasta, adding oil and salt to flavor the water.

Add fettuccine pasta to boiling water and cook until al dente, then drain and toss with olive oil.

In a separate pan, melt 1 tablespoon of butter with a bit of oil, then add ½ cup of flour and cook for 5 minutes.

Gradually add 2 cups of chicken stock, stirring to remove lumps, then add 3 cups of heavy cream and bring to a boil.

Season sauce with salt, black pepper, nutmeg, jerk seasoning, and chopped parsley, then stir in grated parmesan cheese and let simmer for 5 minutes.

Sauté the bell peppers quickly with salt and pepper, then set aside some for garnish.

Cook shrimp in olive oil for 2 minutes on each side until pink and opaque.

Combine the cooked pasta with the jerk alfredo sauce and sautéed vegetables.

Plate the pasta, top with sliced chicken and shrimp, and garnish with remaining sautéed vegetables and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens