Description
A vibrant and flavorful pasta dish featuring jerk-seasoned chicken, creamy sauce, and colorful bell peppers, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta
- 1 lb chicken breast, boneless and skinless
- 2 tbsp jerk seasoning
- 1 cup heavy cream
- 1 cup bell peppers, a mix of red, yellow, and green
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the jerk-seasoned chicken to the skillet. Cook until the chicken is beautifully browned and no longer pink in the center, approximately 5-7 minutes. Remove the chicken and set aside.
- Toss in the sliced onion and minced garlic in the same skillet, sautéing until translucent.
- Follow by adding the bell peppers, stirring occasionally until they soften slightly, about 3-4 minutes.
- Pour in the heavy cream, stirring to combine, and let simmer for a few minutes.
- Introduce the cooked pasta and chicken back to the skillet, stirring to coat in the sauce.
- Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.
Notes
Best enjoyed fresh, but can be made ahead of time by preparing the sauce and pasta separately.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg