Spicy Jerk Chicken with Pasta

Prepare the chicken: Coat the chicken with jerk paste and place it in a shallow dish. Cover and refrigerate for at least 1 hour.

Preheat an outdoor grill over high heat and lightly oil the grill grates.

Grill the chicken on the preheated grill until fully cooked through, 8 to 10 minutes per side. The chicken should no longer be pink in the center, and the juices should run clear. An instant-read thermometer inserted into the thickest part should read at least 165°F (74°C). Remove from the grill and set aside to keep warm.

While the chicken cooks, prepare the pasta: Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until tender but firm, about 6 to 8 minutes. Drain.

While the noodles cook, heat oil in a large saucepan over medium heat. Add garlic and sauté for about 1 minute until fragrant. Stir in the stock, wine, chopped cilantro, jerk paste, salt, and pepper. Squeeze half of the lime quarters into the pan and bring the mixture to a boil. Reduce heat to low and stir in the cream. Simmer and stir until the sauce thickens, about 5 minutes. Do not let it boil. Add the cooked noodles to the pan and toss until they are evenly coated in the cream sauce and heated through.

Divide the noodles among four plates, top with the grilled chicken, squeeze the remaining lime quarters over the dish, and garnish with cilantro sprigs.