Rasta Pasta

🧂 Ingredients

• 8 oz penne pasta
• 1 lb chicken breast

  cut into strips
• 2 tablespoons jerk seasoning

  divided
• 1 tablespoon olive oil
• 1 red bell pepper

  sliced
• 1 yellow bell pepper

  sliced
• 1 green bell pepper

  sliced
• 1 onion

  sliced
• 2 cloves garlic

  minced
• 1 cup coconut milk
• Salt and pepper

  to taste
• Fresh parsley or cilantro

  for garnish

Instructions

• 1 Marinate the chicken strips with 1 tablespoon of jerk seasoning. Let it sit for
  at least 30 minutes in the fridge.
• 2 Cook the pasta according to package instructions until al dente, drain and set
  aside.
• 3 In a large skillet, heat the olive oil over medium heat. Add the marinated
  chicken and cook until browned and cooked through. Remove from the skillet and
  set aside.
• 4 In the same skillet, add the bell peppers and onion, sautéing until they start
  to soften. Add the garlic and cook for an additional minute.
• 5 Return the chicken to the skillet. Add the coconut milk and remaining jerk
  seasoning. Stir well to combine. Bring to a simmer and let cook until the sauce
  thickens slightly, about 5-7 minutes.
• 6 Add the cooked pasta to the skillet, tossing to coat in the sauce. Cook for
  another 2-3 minutes, until everything is heated through and combined.
• 7 Season with salt and pepper to taste. Garnish with fresh parsley or cilantro
  before serving.

Nutrition Info