PocketCook

From @caribbeanpot

Quick and Easy Jerk Chicken Pasta Salad

30 min · Serves 4

30 mintotal
15 minhands on
11steps
4servings

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Ingredients

For the pasta

    For the chicken

    • 2 skinless, boneless chicken breasts
    • 1/4 tsp salt
    • 1 1/2 tbsp store-bought jerk marinade
    • 1 tbsp olive oil
    • 1 tbsp honey

    For the dressing

    • 1/2 cup store-bought Italian dressing
    • 1 tsp Dijon mustard
    • 1/4 tsp freshly ground black pepper
    • 1 clove garlic, crushed

    For the pasta salad

    • 250 g fusilli or rotini pasta
    • 1/2 small red onion, diced
    • 1 cup mixed bell peppers (yellow, red, green), diced
    • 1 cup cherry tomatoes, halved
    • 2 cups fresh spinach leaves
    • 1/4 cup crumbled feta cheese

    Method

    For the pasta

    1. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente, about 8–10 minutes.

      Then 10 min of waiting

    For the chicken

    1. Season the chicken breasts with salt, jerk marinade, and olive oil, turning to coat evenly.

    2. Heat a non-stick pan over medium heat, add the chicken breasts, and cook for 3–4 minutes per side until almost cooked through.

      Then 7 min of waiting

    3. Transfer the chicken to a cutting board and slice into bite-sized pieces.

    4. Return the sliced chicken to the pan over low heat, drizzle with honey, and toss to coat until glossy and fully cooked, about 1–2 minutes.

    For the dressing

    1. Whisk together the Italian dressing, Dijon mustard, black pepper, and crushed garlic in a bowl until combined.

    For the pasta salad

    1. Drain the pasta and transfer it to a large mixing bowl while still warm.

    2. Add the diced red onion, bell peppers, and cherry tomatoes to the warm pasta.

    3. Pour the prepared dressing over the pasta and vegetables, then toss well to coat.

    4. Add the spinach leaves and warm jerk chicken with its pan juices to the bowl, then toss gently until the spinach is slightly wilted.

    5. Scatter the crumbled feta cheese over the salad before serving.

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