Jerk Chicken Pasta-less Pasta

This easy recipe is a take off of a recipe I found online, but I changed it quite a bit. If you’ve ever eaten at Bahama Breeze restaurant and want to replicate their jerk chicken, this is a pretty close attempt. I add the avocado-feta salsa for flourish and a flavorful addition at the end (and also to put out some of the ‘fire’ of the jerk chicken, which is extremely spicy).

This can be served on spaghetti squash (as shown above), or with riced, fried cauliflower.

Jerk Chicken Pasta-less Pasta

4 boneless chicken breasts, raw and chopped into cubed or long strips
½ cup butter
4-5 cloves garlic, crushed
1 cup half-and-half
½ cup chicken broth (I use Swanson’s organic chicken broth in a box)
1 Tbsp Thicken Thin/Not Starch
1 Tbsp cayenne pepper
1 tsp oregano
3 Tbsp parsley
8 ounces sliced mushrooms, pieces and stems (I use raw)
¼ cup chopped red bell pepper
salt and pepper to taste
prepared spaghetti squash
Avocado-Feta salsa, prepared (optional, recipe here)

Melt butter in a skillet over low/medium heat and add garlic.

When garlic becomes fragrant, add cayenne pepper and chicken. Increase heat.

Cook until chicken is no longer raw. Remove chicken from the pan, leaving the liquids.

In a separate bowl, stir together half-and-half, chicken broth, and ThickNThin/Not Starch. Pour into the skilled the chicken was cooked in (with the liquids).

Bring to a boil, reduce heat, and then simmer for 3 minutes, stirring constantly. Stir in parsley, herbs, mushrooms, red bell pepper, and heath thoroughly, allowing flavors to blend.

Add chicken and heat through.

Toss with spaghetti squash, or to fried, riced cauliflower. Top with avocado-feta salsa for garnish, color and some coolness to the flavor.