Description
A flavorful and spicy Jamaican-inspired pasta dish featuring tender jerk chicken and vibrant vegetables.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp jerk seasoning
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 8 oz pasta, cooked according to package directions
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Toss chicken pieces with jerk seasoning and let marinate for at least 30 minutes.
- 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 onion and bell peppers to the skillet and cook until softened, about 5-7 minutes.
- Add 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 the sauce thickens slightly.
- Return chicken to the skillet. Add cooked pasta and toss to combine.
- Stir in cilantro. Season with salt and pepper to taste.
- Serve hot.
Notes
- For extra heat, add a scotch bonnet pepper, finely minced, along with the garlic.
- Adjust jerk seasoning to your spice preference.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: jerk chicken, rasta pasta, Jamaican pasta, spicy chicken pasta, coconut milk pasta