Dolce Jamaica


By Suzanne and Michelle Rousseau

Yields: 4 to 6 servings


  • juice of 2 limes
  • 2 teaspoons peeled, grated fresh ginger
  • 1 clove garlic, chopped
  • ¼ Scotch bonnet, seeded and diced
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 3 boneless skinless chicken breasts, halved
  • 1 (16-ounce) package penne pasta
  • 1/3 cup freshly grated Parmesan, for garnish


For the Cream Sauce

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 stalk scallion, thinly sliced
  • ¼ Scotch bonnet, seeded and finely diced
  • 2 tablespoons fresh thyme, chopped, plus
  • 4 to 6 fresh sprigs, for garnish
  • ¼ portobello mushroom, chopped
  • sea salt and freshly ground black pepper
  • ½ cup sliced sun-dried tomatoes
  • ½ cup white wine
  • 1 ½ cups heavy cream
  • 1/3 cup fresh grated Parmesan cheese
  1. In a baking dish or resealable plastic bag, combine the lime juice, ginger, garlic, Scotch bonnet, thyme, mint, cilantro, 1 tablespoon of the oil and salt and pepper. Add the chicken and marinate in the refrigerator for at least 1 hour.
  2. To make the cream sauce, warm the butter in a medium saucepan over medium heat. Add the garlic, onion, scallion and Scotch bonnet and sauté until the onion is translucent, 3 to 5 minutes. Add the thyme and mushroom with a dash of salt and cook until the mushroom is soft, about 5 minutes. Add the sun-dried tomatoes and white wine and simmer until the wine evaporates, about 2 minutes. Add the heavy cream, bring to a simmer, then reduce the heat to low and simmer for 5 to 10 minutes, until the sauce is thickened. Remove from the heat and stir in the Parmesan. Season with salt and pepper and keep warm.
  3. Heat the remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Sear the chicken breast until brown on the outside and juicy on the inside – don’t overcook! (Alternatively, grill the chicken.) Transfer the chicken to a cutting board and cut into strips.
  4. Cook the pasta in boiling salted water according to the package directions until al dente; drain then immediately return to the pot, stir in the cream sauce, and season with salt and pepper.
  5. Divide the pasta and sauce among serving bowls. Top each serving with sliced chicken, a sprig of thyme and Parmesan and serve immediately.
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