Description
A delightful fusion of jerk chicken and creamy pasta, reflecting Caribbean flavors with Italian comfort.
Ingredients
Scale
- 2 chicken breasts, jerk-seasoned
- 8 oz pasta (penne or fettuccine)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 cup shredded cheese (or dairy-free cheese)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Heat oil over medium heat in a large skillet and add garlic. Sauté for about 30 seconds.
- Add the jerk-seasoned chicken and cook until golden and cooked through.
- Stir in the bell peppers and cook until slightly softened.
- Reduce heat and add the heavy cream, stirring to combine.
- Add the cooked pasta and shredded cheese, mixing until creamy.
- Season with salt and pepper to taste.
- Garnish with parsley and enjoy!
Notes
Marinate the chicken overnight for enhanced flavor, and toast the garlic for a deeper taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Caribbean/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg