Jamaican Jerk Chicken Rasta Pasta

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 40 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless chicken breast
• 1 1/2 tbsp jerk seasoning paste
• 6 oz penne pasta
• 1/2 cup coconut milk
• 1/4 cup heavy cream
• 2 bell peppers (red, yellow, green)
• 2 garlic cloves
• 1/4 cup Parmesan cheese, grated
• 1 tbsp vegetable oil
• 1/2 tsp salt

Method (tap to check — screen stays awake)

1. Rub chicken with jerk paste and marinate 15 minutes.
2. Cook penne in salted water until al dente, then drain, reserving 1/2 cup water.
3. Sear chicken in oil over medium-high 5-6 minutes per side until it reaches 165 F; rest and slice.
4. Saute sliced bell peppers and garlic in the same pan 4 minutes.
5. Add coconut milk, cream, and Parmesan; simmer 4 minutes into a sauce, loosening with pasta water.
6. Toss in the pasta and sliced jerk chicken to coat and serve.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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