JERK CHICKEN ALFREDO

By Alyssa 

Ingredients

12  ounces skinless, boneless, and thinly sliced chicken breast

16 ounces bowtie pasta

3 tablespoons Ashblend Jerk Seasoning

15 ounces of your favorite Alfredo Sauce

Olive oil for tossing

2 tablespoons of butter

Ground black pepper

Garlic Powder

Salt

Directions

Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

Slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with Ashblend Jerk Seasoning, black pepper, garlic powder and salt

Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.

Reduce the heat to medium, add Alfredo sauce and cook for 2 minutes. Reduce to low heat to keep warm.

Combine chicken in sauce with noodles and serve