Walkerswood Jerk Chicken Pasta in Creamy Sauce



  • 8 boneless, skinless chicken breasts
  • 2 tbsp. Walkerswood Traditional Jerk Seasoning Hot & Spicy
  • 2 tbsp. oyster sauce
  • 3 1/2 cups penne (pasta quills)
  • 2 tbsp. olive oil
  • 3 medium onions
  • 2 cups fresh mushrooms, sliced
  • 6 garlic cloves, crushed
  • 14 oz. can evaporated milk
  • 4 tbsp. chopped fresh cilantro (coriander)
  • salt & freshly ground black pepper, to taste

Preheat the oven to 400 degrees. Wash and dry the chicken. Season with Walkerswood Traditional Jerk Seasoning Hot & Spicy and oyster sauce and wrap each piece individually in foil. Bake for 20 minutes. Meanwhile, cook the pasta according to packet instructions. Heat the oil in skillet and saute the onions, mushrooms and garlic. Add the milk and salt & black pepper to taste. Cut the chicken breasts in thin strips and add these and the spicy cooking liquid (from the foil) to the milk mixture. Cook for 5 minutes to reduce liquid. Mix in the cilantro. Combine everything with the drained pasta. Serve with a salad of dressed green leaves and orange wedges. Serves 8 Preparation and cooking time: 35 minutes


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