Description
A vibrant dish that combines jerk-seasoned chicken with creamy pasta and fresh vegetables, delivering a taste of Jamaican cuisine.
Ingredients
- 2 cups penne pasta
- 2 chicken breasts, jerk seasoned
- 1 tablespoon olive oil
- 1 bell pepper (red, yellow, or green), sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 cup shredded cheese (or vegan cheese)
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the jerk-seasoned chicken and cook until golden brown and fully cooked. Remove from the skillet and let it rest before slicing.
- Add sliced bell peppers, onion, and garlic to the same skillet. Sauté until the vegetables are tender.
- Reduce the heat and stir in the heavy cream (or coconut cream) and shredded cheese until melted and combined.
- Add the cooked pasta and sliced chicken to the skillet, mixing everything together. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
Letting the chicken marinate longer in the jerk seasoning can intensify flavors. Adding a squeeze of lime or vinegar before mixing can add a tangy twist.
