Rasta Pasta

Ingredients

• 3 boneless skinless chicken breasts about 2 lbs, cut into 1-inch bite sized cubes
• 3 tablespoons Caribbean jerk seasoning divided
• 3 tablespoons butter divided
• 1 large red bell pepper sliced
• 1 large green bell pepper sliced
• 1 large onion sliced
• 3-5 garlic cloves minced
• 1 ½ cups chicken broth more as needed
• 1 cup heavy cream
• 1 ½ cups Monterey Jack cheese grated
• 16 ounce dried penne pasta
• Water to boil pasta
• ½ teaspoon red pepper flakes for spice (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the chicken. In a large bowl, combine the cubed chicken with 2 tablespoons of jerk seasoning. Toss until all chicken is seasoned.
2. In a large dutch oven or pot over medium heat, melt 2 tablespoons butter and cook the chicken breasts until cooked through, about 5-7 minutes. Transfer to a bowl and set aside.
3. In the same dutch oven over medium heat, add another tablespoon of butter and sauté the bell peppers and onions until tender and the onions become translucent, about 3-5 minutes. Then add the minced garlic and remaining tablespoon of jerk seasoning and sauté for an additional 1-2 minutes, until fragrant.
4. Return the cooked chicken to the pot along with the broth and heavy cream. Stir to combine. Bring the pot to a simmer and cook, stirring occasionally, until the sauce starts to thicken and is reduced, about 10-15 minutes.
5. As the sauce is simmering, prepare the noodles. In a large pot, boil water and prepare pasta to al dente according to package instructions. Once cooked, drain the water out and set pasta aside.
6. Once the sauce has reduced, stir in the grated cheese until melted.
7. Add the cooked pasta to the pot and stir to combine. Garnish with red pepper flakes and fresh chopped parsley. Enjoy!