Description
A vibrant fusion of Caribbean and Italian flavors, this Jerk Chicken Rasta Pasta combines creamy pasta with jerk-seasoned chicken and colorful bell peppers.
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 in a large skillet over medium heat and add garlic. Sauté for about 30 seconds.
- Add 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
For a dairy-free option, substitute heavy cream with coconut cream and use dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean / Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg