Jamaican Jerk Chicken Pasta
Ingredients
Main Ingredients
chicken breast (raw)
500 g
penne pasta (dry)
400 g
bell pepper (fresh)
2 pcs
onion (fresh)
1 pcs
garlic (fresh)
3 cloves
heavy cream (liquid)
200 ml
parmesan cheese (grated)
80 g
olive oil (liquid)
30 ml
jerk seasoning (dry)
30 g
salt (dry)
5 g
black pepper (dry)
3 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the penne until al dente.
Prepare the vegetables
Slice the bell peppers and onion into thin strips, and mince the garlic.
Season and cook the chicken
Cut the chicken into strips and toss with jerk seasoning. Heat olive oil in a large pan and cook the chicken until golden and cooked through.
Sauté the vegetables
Add the sliced peppers, onion, and garlic to the same pan. Sauté until the vegetables are softened.
Make the sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated parmesan until melted and the sauce thickens slightly.
Combine and serve
Add the cooked pasta to the pan and toss everything together. Season with salt and black pepper to taste. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. If reheating, add a little milk or cream to loosen the sauce.
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