Rasta Pasta

Name: Rasta Pasta
Prep time: 10 min
Total time: 40 min
Ingredients: 1 lb. penne pasta; 3 boneless skinless chicken breasts (about 1 1/2 lb.); 2 tbsp. jerk seasoning, divided; Kosher salt; 2 tbsp. extra-virgin olive oil, divided; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 orange bell pepper, sliced; 1/3 c. sliced green onions, plus more for garnish; 3 cloves garlic, minced; 1/2 c. low-sodium chicken broth; 3/4 c. heavy cream; 1/2 c. freshly grated Parmesan, plus more for garnish

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Prep Time: 10 minutes

Total: 40 minutes

Servings: 4

Author : Lena Abraham

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Instructions

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Step 1

Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

Step 2

Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.

Step 3

Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.

Step 4

Garnish with green onions and more Parmesan and serve.

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