Description
A vibrant dish combining Caribbean flair and Italian comfort with tender chicken, creamy sauce, and colorful bell peppers over pasta.
Ingredients
Scale
- 12 oz pasta (penne or fettuccine)
- 1 lb chicken breast, jerk-seasoned
- 2 cups bell peppers (red, green, and yellow), sliced
- 1 cup heavy cream
- 1 cup grated cheese (cheddar or mozzarella)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside.
- Sauté the chicken. In a large skillet, heat olive oil over medium heat. Add the jerk-seasoned chicken, cooking for about 6-7 minutes until golden brown and thoroughly cooked. Remove the chicken from the skillet and set it aside.
- Prepare the vegetables. In the same skillet, add the sliced bell peppers and garlic. Sauté for about 3-4 minutes until the bell peppers soften and become fragrant.
- Create the creamy sauce. Lower the heat to medium-low and pour in the heavy cream and cheese. Stir until the cheese melts and blends into a creamy sauce.
- Combine everything. Add the cooked pasta and sautéed chicken back to the skillet, mixing well to coat every strand. Season with salt and pepper to taste.
- Serve and enjoy. Ladle the pasta into bowls, garnishing with fresh parsley.
Notes
For variations, consider swapping chicken for veggies like mushrooms or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Caribbean/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
Keywords: jerk chicken, pasta, creamy sauce, Caribbean, Italian, comfort food