Jerk Chicken Pasta

The hardest part of this recipe for me was finding somewhere that sold Jerk seasoning. I looked up and down the spice aisle. Then I tried the international aisle of my local grocery store. Still couldn’t find it. I tried the store across the way from my favorite grocery store. Still couldn’t find it. I found every other type of seasoning spices. Finally I did an internet search. I found it on Amazon of all places.  Finally! This recipes is actually very tasty and not as spicy as I like since my son can’t handle spicy foods. So feel free to adjust the amount of seasoning you use according to your tastes.

INGREDIENTS:

• 1 pound Gemelli pasta (or Penne pasta will work too)
• 3 boneless skinless chicken breasts
• 4 tablespoons Jamaican Jerk seasoning (divided)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1/3  cup sliced green onions, plus more for garnish
• 3 cloves garlic, minced
• 1 cup low sodium chicken stock
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Cook pasta according to package instructions to al dente. Drain and set aside.
2. . Season chicken breasts all over using 1 tablespoon jerk seasoning per chicken breast.
3. In a large skillet over medium heat, add 1 tablespoon olive oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
4. Add remaining oil and cook peppers until mostly tender, 4 to 5 minutes.
5. Add green onions and garlic until fragrant, 1 minute. Season with remaining  tablespoon jerk seasoning.
6. Add chicken stock and heavy cream and let simmer until thickened, 5 minutes.
7. Meanwhile, slice prepared chicken.
8. Add Parmesan and stir until melted and creamy, then add pasta and chicken and toss until completely combined.
9. Garnish with green onions and more Parmesan and serve.