Jamaican Jerk Chicken Pasta
A recipe from Georgia Department of Education School Nutrition
This Caribbean chicken pasta is exactly what students crave! It has a great kick but is not too spicy.
Ingredients:
- 9 1/2 lbs Chicken, breast, raw, boneless, skinless
- 2 1/2 cup Jerk Spice Blend
- 1 cup Oil, olive
- 3 lbs Pepper, sweet bell, red, raw, sliced
- 2 lbs Onion, red, fresh, sliced
- 1 1/2 lbs Corn, whole kernels, frozen
- 2 lbs Beans, green, cut, frozen
- 3 lbs Cheese sauce, white
- 5 1/2 cup Broth, chicken, low-sodium
- 50 cup Penne Pasta
- 8 oz Cilantro, fresh, leaves, chopped
- 9 each Limes, fresh
Steps:
- Remove any stickers and wash limes under cool running water.
- Using sectionizer, cut limes into 6 wedges. Prepare ahead to save time on day of production.
- Cut chicken breast into strips or large dice and toss with Jerk Spice Blend to coat.
- Using the tilt skillet, heat the oil over medium-high heat.
- Add the seasoned chicken, onion, and bell pepper to the skillet, in a single layer. Sauté 5-7 minutes, only stirring once. This allows the chicken to sear, creating a nice-golden-brown color.
- Reduce the heat to medium-low. Stir in corn, green beans, cheese sauce, and chicken broth. Gently stir to combine.
- Bring to a simmer and continue cooking 2-3 minutes, stirring occasionally.
- Stir in prepared Penne Pasta and remove from heat. The Jerk Chicken Pasta is ready.
- Hot hold, covered, until served.
- To Serve: Portion 1 ½ cups jerk chicken pasta into serving containers or directly onto trays.
- Finish with 1/2 tablespoon chopped cilantro and 1 lime wedge.
You can also use precooked chicken strips or diced chicken.
Cook to 165°F or higher for 15 seconds.
Hot hold for service at 135°F or higher.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1 1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 328 | cal |
| Saturated Fat: | 3.4 | g |
| Total Fat: | 11.6 | g |
| Sodium: | 167 | mg |
Additional Recipe Photographs
Finish Jerk Chicken Pasta with Lime Wedges and chopped Cilantro.
