Description
A recipe for spicy Jamaican jerk chicken mixed with colorful bell peppers in a creamy sauce served over pasta.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup jerk seasoning paste
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 ounces penne pasta
- Salt and pepper to taste
Instructions
- Toss the chicken pieces with the jerk seasoning paste.
- Cook the seasoned chicken in olive oil in a large skillet over medium-high heat until browned and cooked through. Remove chicken and set aside.
- Add the onion and bell peppers to the same skillet. Cook until softened, about 5 minutes.
- Stir in the diced tomatoes. Bring to a simmer.
- Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Season with salt and pepper.
- While the sauce simmers, cook the penne pasta according to package directions. Drain well.
- Add the drained pasta to the skillet with the sauce and chicken. Toss to coat everything evenly.
- Serve immediately.
Notes
- For extra heat, add a pinch of Scotch bonnet pepper flakes to the sauce.
- You can substitute chicken thighs for breasts if you prefer.
- Use your favorite short pasta shape if penne is unavailable.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 4
- Protein: 45
- Cholesterol: 120
Keywords: Jerk Chicken, Rasta Pasta, Jamaican food, spicy pasta, chicken pasta