Description
A flavorful pasta dish featuring spicy jerk chicken and vibrant vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 8 oz pasta, cooked according to package directions
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Toss chicken pieces with jerk seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add bell peppers and onion to the skillet. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in coconut milk and bring to a simmer. Cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
- Return chicken to the skillet. Stir to combine and heat through.
- Add cooked pasta to the skillet and toss to coat with the sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For extra spice, add a scotch bonnet pepper, finely chopped, with the garlic.
- Adjust jerk seasoning to your spice preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: jerk chicken, rasta pasta, pasta, chicken, caribbean, spicy, bell peppers, coconut milk