Description
A recipe for spicy Jamaican-inspired pasta featuring jerk seasoned chicken and colorful bell peppers.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 8 oz penne pasta
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Toss the chicken pieces with jerk seasoning.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Add onion and garlic to the same skillet and cook until softened, about 3 minutes.
- Add red and yellow bell peppers to the skillet and cook until tender-crisp, about 5 minutes.
- Stir in heavy cream and chicken broth. Bring to a simmer.
- While the sauce simmers, cook the penne pasta according to package directions. Drain well.
- Return the cooked chicken to the skillet with the sauce.
- Add the drained pasta to the skillet and toss to coat everything in the sauce.
- Stir in Parmesan cheese. Season with salt and pepper if needed.
- Serve immediately.
Notes
- For extra heat, add a pinch of cayenne pepper to the sauce.
- You can substitute chicken thighs for chicken breasts.
- If you do not have jerk seasoning, use a mix of allspice, thyme, brown sugar, and scotch bonnet pepper for a similar flavor profile.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
- Cholesterol: 110
Keywords: jerk chicken, rasta pasta, caribbean pasta, spicy chicken pasta, jerk seasoning