Ingredients

The following ingredients have 4 Servings
  • 12 ounces (350g) boneless skinless chicken breasts (2 chicken breasts, cut into thin 2-inch-long strips)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons jerk seasoning (divided)
  • ½ teaspoon ginger powder
  • ½ teaspoon cayenne pepper powder
  • ½ teaspoon salt (plus more to taste)
  • 12 ounces (340g) penne pasta
  • 2 tablespoons butter
  • 1 red bell pepper (with the stem and seeds removed and cut into slices)
  • 1 yellow bell pepper (with the stem and seeds removed and cut into slices)
  • 1 green bell pepper (with the stem and seeds removed and cut into slices)
  • ½ Vidalia onion (diced)
  • 3 cloves garlic (finely minced)
  • 1 cup (232g) heavy cream
  • 1 cup (90g) parmesan cheese (freshly grated)

Instruction

  • Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, ginger powder, cayenne powder and salt in a large bowl. Toss to coat, then cover and let it marinate for 30 minutes (or up to 8 hours) in the fridge.
  • While the chicken marinates, bring 6 cups of water to a boil over high heat then cook the pasta for 9 minutes to el dente.
  • Reserve 1 cup of the pasta water, drain the pasta and set it aside for later. Heat the remaining tablespoon of olive oil in a large skillet over medium heat then add the chicken and cook for 8-10 minutes, or until the chicken is cooked through and registers 165F / 74C on a meat thermometer.
  • Remove the chicken and set it aside on a plate. Add butter, red, yellow, and green bell peppers, onion, and garlic to the skillet. Cook for 6-8 minutes or until the peppers start to soften a bit.
  • Pour in the remaining Jerk seasoning, reserved pasta water, heavy cream, and parmesan cheese. Cook until it starts to thicken, about 5 minutes.
  • Add the cooked chicken back in, then the cooked pasta. Stir to combine.
  • Garnish with freshly sliced green onions or parsley, serve, and enjoy.