LIR Recipe of the Day- In the Kitchen with Naeemah

Today we have a recipe from one of the friends of Legends, Icons and Role Models. She has been interviewed by us and I knew at the time that there was more to her than meets the eye.

Being a talented and gifted hair stylist as well as a great daughter to her mother, Naeemah has a somewhat hidden talent for cooking. One would never know that she could burn in the kitchen, until now. I challenge you to try this dish and I promise, you will make it over and over again. My mouth is watering as I type this post simply due to the fact I believe it will be the most!!

Enjoy!

Naeemah's Jerk chicken fettuccine Alfredo

Ingredients:
2 whole Chicken breast cut into bite size strips/pieces (u can also use shrimp)
2 Tablespoons Jerk seasoning paste (my favorite is Walkerswood-Hot)
Olive oil
4 cloves Garlic minced
1 Shallot finely chopped or half a small onion finely chopped
Goya Adobo Seasoning to taste
2 cups Cherry tomatoes cut in halves (small box)
Lawry's Seasoned salt to taste
Freshly ground Black pepper
1/2 Lime
2 cups White wine (Chardonnay)
2 Tablespoons Dried parsley flakes
1 Jar Alfredo sauce
1 box of fettuccine

Directions:
Boil water for fettuccine add salt and olive oil
Marinate chicken in jerk seasoning, lime juice, adobo and a sprinkle of Lawry's seasoned salt.
Remove chicken from marinade and saute in olive oil (Don't add the left over marinade to pan).
Saute chicken to a dark golden brown on all sides. Add cherry tomatoes, garlic, and shallots to the chicken. Keep fire med high.

Once tomatoes, garlic, and shallots cook a bit add the wine to pan to de-glaze. As it comes to a boil add the alfredo sauce and mix. Alfredo is a thick sauce so you can use the wine to make sauce as light as u want. If u feel the sauce becomes too light, then you can continue to cook/simmer it and it will reduce and thicken.

Boil the fettuccine in salted water.

Once pasta its al dente strain it and add to the Jerk chicken Alfredo sauce. Mix and let cook 3-5 mins on low fire so that the flavors infuse. Add salt and pepper to taste. Squeeze lime juice over it right before you serve. Sprinkle some parsley flakes on top for added color.

My Word!!! That sounds great!!!