Jerked Chicken Alfredo

Name: Jerked Chicken Alfredo
Total time: 60
Yield: 8
Ingredients: 3 skinless, boneless chicken breasts, or more to taste; 5 tablespoons hot Jamaican jerk seasoning, divided; 1 tablespoon vegetable oil; ½ medium yellow onion, sliced; ½ medium yellow bell pepper, sliced; ½ medium red bell pepper, sliced; ½ medium orange bell pepper, sliced; 1 (16 ounce) jar Alfredo sauce; 1 (8 ounce) can pineapple chunks with juice, divided; 1 (16 ounce) package dry fettuccine pasta; 3 cloves garlic, crushed in a garlic press

Recipe by Brad Pickett from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

3 skinless, boneless chicken breasts, or more to taste
•

5 tablespoons hot Jamaican jerk seasoning, divided
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1 tablespoon vegetable oil
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½ medium yellow onion, sliced
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½ medium yellow bell pepper, sliced
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½ medium red bell pepper, sliced

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½ medium orange bell pepper, sliced
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1 (16 ounce) jar Alfredo sauce
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1 (8 ounce) can pineapple chunks with juice, divided
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1 (16 ounce) package dry fettuccine pasta
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3 cloves garlic, crushed in a garlic press

Instructions

Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
Plate the pasta and chicken and cover with the sauce.