jerk chicken nachos
(1 rating)
This is one of the Pampered Chef recipes, I use this recipes all the time when i have left over chicken. Quick and easy meal
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
45 Min
Ingredients For jerk chicken nachos
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1 pkgspaghetti noodles
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1 call purpose flour
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4 ozchicken breast, skinned 4 oz
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2 Tbspoil
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1/3 ctomato paste
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1 can14.5 chicken broth
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4 clovegarlic , pressed
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1 Tbspcornstarch
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1 tspsalt
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1/2 tspcoarsely ground pepper
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1 mdgreen bell pepper
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1 mdonions
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1/4 cchopped fresh basil leaves
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8 ozsliced mushrooms
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1 can(14.5 oz) italian-seasoned petite diced tomatoes, undrained
How To Make jerk chicken nachos
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1Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.
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2Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.
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3Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce
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