Spicy Jerk Chicken Pasta

Prepare the chicken by applying a layer of jerk paste and placing it in a shallow container. Cover the dish and refrigerate for at least 60 minutes to allow the flavors to penetrate.

Heat up an outdoor grill to a high temperature and lightly brush the grates with oil to prevent sticking.

Cook the chicken on the preheated grill for 8-10 minutes per side, or until it reaches an internal temperature of at least 165 degrees F (74 degrees C), and the juices run clear. Transfer the cooked chicken to a plate and keep it warm throughout the process.

Simultaneously, prepare the pasta by bringing a large pot of salted water to a boil. Add egg noodles and cook at a rolling boil until they are tender yet still retain some firmness to the bite, taking around 6-8 minutes. Drain the noodles and set them aside.

In a large saucepan, heat oil over medium heat and sauté minced garlic until it becomes fragrant, approximately 1 minute. In the same pan, combine stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze the juice of half a lime into the pan and bring the mixture to a boil. Reduce the heat to low and stir in cream, allowing it to thicken and coat the back of a spoon after about 5 minutes; avoid letting it boil over.

Pour cooked egg noodles into the pan and toss them with the cream sauce until they are well-coated and warm.

Divide the cooked noodles among four serving plates and top each plate with a piece of grilled chicken. Squeeze the remaining lime juice over the top and garnish with cilantro sprigs to complete the dish.