Recipe Index

Ingredients

• 2 large boneless, skinless chicken breasts (about 15¾ oz)
• 1 1/2 tbsp jerk seasoning, divided
• 1 tbsp cooking oil
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 garlic cloves, minced
• 8 oz penne pasta (uncooked)
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 cup grated Parmesan
• 1 lime, cut into wedges (optional)
• 2 green onions, sliced

Method

1. Pound the chicken breasts to an even thickness and rub all over with 1 tbsp of the jerk seasoning.
2. Heat the oil in a large, deep skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until cooked through. Rest on a board, then slice.
3. In the same skillet, cook the onion and all three peppers over medium heat for 5–6 minutes until softened at the edges. Add the garlic and cook for 30 seconds.
4. Add the dry penne, chicken broth, and the remaining 1/2 tbsp jerk seasoning. Stir well, scraping up the browned bits.
5. Bring to a boil, then reduce to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Stir in the half-and-half and simmer for 2 minutes to thicken slightly. Remove from the heat and stir in the Parmesan until melted.
7. Return the sliced chicken and any juices to the pan and toss through. Taste and adjust the seasoning.
8. Serve topped with the green onions, with lime wedges alongside if you like.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)