jamaican rasta chicken pasta

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  • add   11/2 cup sliced scallions
  • add   1 pound cooked tri-color fettucine
  • add   1 teaspoon salt
  • add   11/2 cup grated Parmesan
  • add   1/4 cup white wine
  • add   3 cups heavy cream
  • add   1 cup roughly chopped marinated sun-dried tomatoes
  • add   3 tablespoons minced garlic
  • add   2 tablespoons extra-virgin olive oil
  • add   1 tbsp Jamaican jerk Seasoning
  • add   4 boneless, skinless chicken breasts


  1. Preheat oven to 350 degrees.Season Chicken breasts with salt and pepper. Place extra virgin olive oil in pan and heat on high until almost smoky. Place chicken breasts in pan and blacken both sides. Remove pan to oven and cook for approximately fifteen minutes or until a meat thermometer reads 165 degrees. Remove from oven and slice into strips and set aside.In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Add sun-dried tomatoes. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer and reduce. Stir in 1cup Parmesan, salt and jerk seasoning.Place pasta on a large plate, place chicken slices on top. Pour sauce over pasta and chicken, and garnish with scallions and the remaining 1/4 cup Parmesan.

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