JERK CHICKEN AND SHRIMP WITH LINGUINE

Enjoy the highly seasoned flavors of the Caribbean in this pasta dish!

4 servings

Jerk Sauce (recipe follows)

8 ounces chicken tenders

4 ounces peeled, deveined shrimp

1 can (14½ ounces) reduced-sodium chicken broth

2 teaspoons lime juice

1 pound broccoli florets, cooked crisp-tender

8 ounces linguine, cooked, warm

1. Combine Jerk Sauce with chicken and shrimp in glass bowl and toss. Refrigerate, covered, 30 minutes.

2. Cook undrained chicken and shrimp in lightly greased large skillet over medium-high heat until chicken and shrimp are browned, about 5 minutes. Stir in chicken broth and lime juice; heat to boiling. Reduce heat and simmer, uncovered, until liquid is thin sauce consistency, about 5 minutes; add broccoli and cook 2 to 3 minutes. Serve over linguine.

Jerk Sauce

Makes about ⅓ cup

3 tablespoons water

2 tablespoons each: chopped cilantro, gingerroot, light brown sugar

1 tablespoon ground allspice

2 teaspoons each: chopped garlic, black peppercorns

¼ teaspoon each: ground coriander, mace, crushed red pepper

1. Process all ingredients in food processor until coarse paste is formed.

Per Serving:

Calories: 332

% of calories from fat: 13

Fat (gm): 4.9

Saturated fat (gm): 0.6

Cholesterol (mg): 73

Sodium (mg): 232

Protein (gm): 28

Carbohydrate (gm): 47

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 2.5

Meat: 2.0

Fat: 0.0

45-MINUTE PREPARATION TIP: Begin cooking linguine before preparing Step 2 of recipe.