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Jerk Chicken Rasta Pasta

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A vibrant fusion of Jamaican flavors and Italian pasta, featuring tender jerk chicken, creamy sauce, and colorful vegetables.

Ingredients

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  • 2 chicken breasts, jerk-seasoned
  • 8 oz pasta (penne or fettuccine)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 1 cup shredded cheese (or dairy-free cheese)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. Cook the pasta according to package instructions; drain and set aside.
  2. Heat oil in a large skillet over medium heat and add garlic. Sauté for about 30 seconds.
  3. Add jerk-seasoned chicken and cook until golden and cooked through.
  4. Stir in the bell peppers and cook until slightly softened.
  5. Reduce heat and add the heavy cream, stirring to combine.
  6. Add the cooked pasta and shredded cheese, mixing until creamy.
  7. Season with salt and pepper to taste.
  8. Garnish with parsley and enjoy!

Notes

For maximum flavor, marinate the chicken for at least an hour before cooking.

Nutrition

Find it online: https://www.glutenfreez.com/jerk-chicken-rasta-pasta/