Description
A flavorful and creamy pasta dish featuring jerk-marinated chicken, bell peppers, and a rich sauce.
Ingredients
Scale
- 1 pound jerk-marinated chicken breast, sliced
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced jerk chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and bell peppers. Sauté for about 3-4 minutes until they are tender. Add the minced garlic and cook for an additional 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Add the dried thyme, paprika, salt, and pepper. Bring the mixture to a simmer.
- Add the cooked penne pasta and jerk chicken back into the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian option, substitute the chicken with sautéed mushrooms or tofu and use vegetable broth.
- Add a splash of lime juice before serving for an extra zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg