Creamy Jerk Chicken Rasta Pasta
A flavorful dish featuring tender jerk-seasoned chicken, al dente pasta, and vibrant peppers in a rich, creamy sauce, perfect for family dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
- Diet: None
Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons jerk seasoning
- 8 ounces pasta (penne or fettuccine)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Season chicken breasts with jerk seasoning and cook until golden brown and cooked through, about 6-7 minutes per side.
- Remove chicken and let it rest for a few minutes, then slice.
- Add bell peppers to the same skillet and sauté until tender.
- Pour in heavy cream and bring to a simmer.
- Add the cooked pasta and sliced chicken to the skillet.
- Toss everything together, season with salt and pepper, and cook for another 2-3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
Consider adding spinach or zucchini for extra color and nutrients. Substitute heavy cream with coconut cream for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg