Jamaican Jerk Chicken Fettuccine

1. 1

   1. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 8-9 minutes. Drain well.

2. 2

   2. Meanwhile, cut the chicken into 1/2-inch pieces.

3. 3

   3. Heat the Jamaican jerk sauce in a large frying pan over medium heat until bubbly. Add the chicken and cook, stirring often to separate the meat, until the chicken is barely cooked through and coated with the sauce, about 2 minutes. Add the cream and cook 3 minutes, stirring occasionally. Add the peas and cook 2 minutes longer.

4. 4

   4. Add the pasta, season with salt and pepper to taste and toss well.

* Per serving · 4 servings · Values may vary.

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