Spicy Jerk Chicken Pasta
Indulge in this Spicy Jerk Chicken Pasta, a flavorful dish that combines tender chicken, perfectly cooked pasta, and a creamy coconut-infused sauce with Caribbean spices.
Ingredients
Pasta and Protein
- 8 oz 8 oz pasta Penne or fettuccine work beautifully.
- 1 lb 1 lb chicken breast, cubed The protein source that keeps you energized.
Sauce and Seasoning
- 2 tablespoons 2 tablespoons jerk seasoning Imparts vibrant, spicy flavors.
- 1 tablespoon 1 tablespoon olive oil For sautéing; adds richness and health benefits.
- 1 can (13.5 oz) 1 can (13.5 oz) coconut milk Creamy without the cream.
Vegetables
- 1 medium 1 bell pepper, sliced Adds a sweet crunch for great texture.
- 2 cloves 2 garlic cloves, minced Imparts aromatic warmth.
- 2 stalks 2 green onions, chopped Freshness that complements the dish.
- to taste Salt and pepper to taste Essential for seasoning enhancement.
Garnish
- to taste Fresh parsley for garnish Adds a pop of freshness and color.
Instructions
Preparation
- Gather all your ingredients and kitchen tools.
- Cube the chicken breast into bite-sized pieces.
- Slice the bell pepper, chop the green onions, and mince the garlic.
- Prepare a large pot of salted water to boil for the pasta.
- Measure out the jerk seasoning and coconut milk for easy access.
Cooking
- Once the water is boiling, add the pasta and cook according to the package directions until al dente (about 8-10 minutes).
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and jerk seasoning, stirring frequently until the chicken is brown and cooked through (about 5-7 minutes).
- Stir in the garlic and bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add the coconut milk, stirring to combine, and simmer for 2-3 minutes until heated through.
Serving
- Drain the pasta and add it to the skillet with the chicken and sauce.
- Toss everything together until the pasta is fully coated with the sauce.
- Season with salt and pepper to taste. Remove from heat.
- Serve hot, garnishing with fresh parsley and chopped green onions.
Notes
This recipe is meal prep friendly, allowing you to make it ahead of time and store for easy meals throughout the week. Store leftovers in airtight containers in the fridge for up to 3-4 days. You can freeze for up to 2 months.