No Salt Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
Get RecipePutting a Cajun spin on jerk chicken, Creole For The Soul takes the classic recipe and kicks the flavor up with Tony’s seasoning without adding salt.
Ingredients
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1-2 Chicken Breasts
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16 Ounces Fettuccine, or Pasta of Your Choice
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1-2 Tablespoons Jerk Sauce
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1 Chicken Bouillon, or 1 Teaspoon of Better than Chicken Bouillon
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1 Can Coconut Milk
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1/2 Cup Heavy Cream
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1/3 Cup Shaved Parmesan Cheese, Plus More for Garnish
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2 Tablespoons Butter
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3 Cloves Garlic, Minced
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3 Different Colored Bell Peppers (Red, Green, Yellow)
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1/3 Cup Pasta Water
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Tony’s No Salt Seasoning, to Taste
- Clear
Directions
- Season chicken breast(s) with jerk sauce and Tony’s No Salt Seasoning. Put in refrigerator and let sit for at least 1 hour.
- Cook pasta according to package instructions to al dente.
- Preheat oven to 350°F.
- Take chicken out of fridge and let it get to room temperature, about 20-30 minutes.
- Add chicken to oven-safe pan and bake for 15-20 minutes, then place under the broiler for 3-5 minutes to get a nice browning on the chicken. Take chicken out of broiler and let it cool. Then slice it into strips.
- Melt butter in a skillet and add in the peppers. Sauté for 5 minutes and then stir in garlic for another minute. Add in coconut milk and heavy cream and stir. Bring to a boil, then back it down to a simmer.
- Add in another tablespoon of jerk sauce, more Tony’s No Salt Seasoning, to taste, and the chicken bouillon. Next, stir in the Parmesan cheese.
- Let sauce simmer until thickened. If too thick, add in the 1/3 cup of pasta water. Add pasta into sauce and turn off heat.
- Add pasta to a bowl or plate and top with the chicken. Garnish with shaved Parmesan and enjoy!
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from our Cajun Country Cookbook
Butterflied BBQ Chicken Drumsticks
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