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Ingredients
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3 skinless, boneless chicken breasts, or more to taste
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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
Directions
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Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
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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.
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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.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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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.
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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.
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Plate the pasta and chicken and cover with the sauce.
Cook's Notes:
You can rub the chicken the night before to let the flavors marinade, or when you begin cooking.
Adjust the amount of jerk seasoning for desired spice. For a milder flavor, change tablespoons of Jerk Seasoning for teaspoons. Recommend Walkerswood(R) Hot and Spicy Traditional Jerk Seasoning - it's more of a wet rub than a dry seasoning.
Nutrition Facts (per serving)
473 | Calories |
21g | Fat |
53g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 473 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 37% |
Cholesterol 48mg | 16% |
Sodium 1401mg | 61% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 4g | 13% |
Total Sugars 10g | |
Protein 20g | 40% |
Vitamin C 40mg | 45% |
Calcium 47mg | 4% |
Iron 3mg | 16% |
Potassium 278mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.