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Jerk Chicken Pasta

Submitted by Stephanie Strahl

Serves 4


  • 1 cup jerk marinade -- separated
  • 1 pound boneless skinless chicken breasts -- cubed
  • 1 cup lowfat ricotta cheese
  • 1/4 cup 1% low-fat milk
  • 1/4 cup shredded parmesan cheese
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon butter
  • 8 ounces Fiber Gourmet Pasta
  • 1 pound broccoli florets (fresh or frozen)


  1. Marinate chicken in 3/4 cup jerk marinade for at least 2 hours to overnight.
  2. Bring a large pot of water to a boil and cook pasta according to directions. Steam broccoli and set aside.
  3. Heat butter and olive oil in a nonstick skillet over medium heat. Add chicken and saute 5-7 minutes until cooked through and no longer pink in the center.
  4. Puree ricotta cheese in a mini food processor. Add milk remaining 1/4 cup jerk marinade and process until smooth. Add to the chicken. Simmer for 5 more minutes and remove from the heat.
  5. Toss with the broccoli and pasta. Sprinkle with parmesan cheese and serve.
  6. You can find jerk marinade in most local grocery stores with the BBQ sauces.