Description
A vibrant and flavorful pasta dish featuring jerk-seasoned chicken, colorful bell peppers, and a rich, creamy sauce that transports you to the Caribbean.
Ingredients
Scale
- 8 ounces pasta (penne or fettuccine)
- 1 pound jerk-seasoned chicken breast, sliced
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta: Start by boiling water in a large pot, adding the pasta, and cooking according to package instructions. Drain and set aside, ensuring it remains warm.
- Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Add the jerk-seasoned chicken pieces, cooking until they are beautifully browned and cooked through, about 7-10 minutes. Avoid overcrowding the pan to achieve that nice sear.
- Toss in the sliced red and yellow bell peppers. Sauté alongside the chicken until they soften, about 3-4 minutes.
- Lower the heat, then stir in the heavy cream and cheese. Cook until the cheese melts and the sauce transforms into a creamy dream.
- Add the cooked pasta to the skillet, tossing it gently in the creamy sauce until it’s well coated. Season with salt and pepper to taste.
- Plate your masterpiece warm, garnishing each serving with a sprinkle of fresh parsley for that added touch of elegance.
Notes
Make-ahead magic: Prepare the chicken and cream sauce a day before; combine them before serving for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg