Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 3 tbsp Jamaican jerk seasoning (wet rub)
  • 1 tbsp neutral oil
  • 0.5 lime, juiced
  • 1 lb penne pasta
  • 3 Bell Peppers (Red, Green, Yellow): One of each, thinly sliced
  • 1 medium yellow onion, julienned
  • 4 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 cup heavy cream
  • 0.5 cup full fat canned coconut milk
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp extra jerk seasoning
  • 0.5 cup reserved pasta water
  • 3 green onions, sliced

Instructions:

  1. Season the chicken strips thoroughly with 3 tablespoons of jerk rub and lime juice.
  2. Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until a dark, mahogany crust forms, about 3-4 minutes per side. Remove chicken from pan and set aside.
  3. Boil a large pot of salted water and cook the penne pasta until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  4. In the same skillet used for the chicken, sauté the bell peppers, yellow onion, and garlic until the vegetables are tender-crisp.
  5. Stir in the fresh thyme, heavy cream, coconut milk, and the remaining 1 tablespoon of jerk seasoning. Bring to a gentle simmer.
  6. Slowly whisk in the reserved pasta water and Parmesan cheese to emulsify the sauce into a velvety consistency.
  7. Toss the cooked pasta and seared chicken back into the skillet. Stir until the sauce clings to the pasta ridges. Garnish with sliced green onions and serve immediately.