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Ingredients
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- 16 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into pieces
- 2 tablespoons jerk seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 bell peppers (any color), sliced
- 1 large yellow onion, sliced
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1 teaspoon chicken better than bouillon
- 1 cup freshly grated parmesan cheese, plus more for garnish
- sliced green onions, optional garnish
Instructions
- Cook the penne pasta in boiling salted water until al dente, then drain.
- Toss chicken pieces with 1 tablespoon jerk seasoning, then sear in a skillet with olive oil until cooked through.
- Melt butter in the skillet with chicken, adding sliced bell peppers, onion, and garlic; sauté until softened.
- Pour in heavy cream, remaining jerk seasoning, and chicken bouillon. Simmer for 10 minutes.
- Stir in parmesan cheese until melted, then mix in the cooked penne pasta.
- Serve immediately, garnished with green onions and extra parmesan.
Notes
Add more jerk seasoning for extra heat.
Avoid overcooking the chicken for juiciness.
For a lighter sauce, mix half the cream with chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Calories: 650
- Sugar: 5
- Sodium: 700
- Fat: 32
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 3
- Protein: 30
- Cholesterol: 90