Jerk Chicken & Pasta: A Flavorful & Easy Recipe

INGREDIENTS

Jerk Sauce (recipe) 12 ounces boneless skinless chicken breasts Nonstick cooking spray 1 cup canned fat-free reduced-sodium chicken broth 1 green bell pepper, sliced 2 green onions with tops, sliced 8 ounces uncooked fettuccine, cooked and kept warm Grated Parmesan cheese (optional)

PREPARATION:

1. Prepare Jerk Sauce. Spread sauce on both sides of chicken. Place in glass dish; refrigerate, covered, 15 to 30 minutes.
2. Spray medium skillet with cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 10 minutes or until browned and no longer pink in center. Add chicken broth, bell pepper and onions; bring to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until vegetables are crisp-tender and broth is reduced to thin sauce consistency.
3. Remove chicken from skillet and cut into slices. Toss fettuccine, chicken and vegetable mixture in large serving bowl. Sprinkle with Parmesan cheese, if desired.

This recipe appears in: Island NUTRITIONAL INFORMATION: Sodium 51 mg Protein 27 g Fiber 1 g Carbohydrate 50 g Cholesterol 52 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 9 % Calories 345 DIETARY EXCHANGE: Meat 2-1/2 Starch 3