Jerk Chicken Pasta
Spicy jerk-seasoned chicken combined with creamy penne pasta and fresh bell peppers for a flavorful meal.
Equipment
- Large Pot
- Heavy Skillet
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Ingredients
- 8 ounces penne pasta (225g)
- 1 pound chicken breasts (thinly sliced and pounded to ¼ inch)
- 1 tablespoon jerk seasoning (store-bought or homemade)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion (sliced, about ½ cup)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- ½ cup baby spinach (optional)
- 1 teaspoon jerk seasoning (for the sauce)
- 2 teaspoons Worcestershire sauce
- 1 cup heavy cream (240ml)
- ½ cup chicken broth (120ml)
- ¼ cup Parmesan cheese (freshly grated, 23g)
- Fresh parsley (for garnish)
Instructions
- Cook penne pasta according to package directions in salted boiling water. Drain and set aside.
- Season chicken with salt and jerk seasoning; marinate for at least 30 minutes.
- Heat olive oil in a heavy skillet over medium-high heat. Sear chicken for 7-10 minutes until golden brown and cooked through. Remove and set aside.
- Add onions, garlic, thyme, and bell peppers to the skillet; cook for 2-3 minutes until softened.
- Stir in jerk seasoning and Worcestershire sauce, then add heavy cream and chicken broth, bringing to a boil.
- Reduce heat and simmer for 3-4 minutes. Stir in Parmesan cheese until melted.
- Toss cooked penne pasta in the sauce, then slice chicken and arrange on top. Garnish with parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.