Joel's Jerk Chicken Pineapple Pasta recipe
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Ingredients
- 1 tablespoon olive oil 2 skinless, boneless chicken breast halves - cubed 1 (8 ounce) can pineapple tidbits with juice ¼ cup shredded coconut 2 tablespoons brown sugar 1 teaspoon jerk seasoning mix ½ teaspoon ground cinnamon ½ teaspoon chili powder ½ teaspoon crushed red pepper flakes salt and ground black pepper to taste 4 ounces dry fettuccini noodles
Nutrition Info
- 627.8 caloriescarbohydrate: 79.2 gcholesterol: 69.2 mgfat: 19.5 gfiber: 6.3 gprotein: 35.1 gsaturatedFat: 8.9 gservingSize: -sodium: 297.8 mgsugar: 31.4 gtransFat: : -unsaturatedFat: : -
Directions Joel's Jerk Chicken Pineapple Pasta
Directions
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Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes, drain. Toss chicken mixture with drained pasta.