YOUR SOLIN GENERATED RECIPE
Creamy Jerk Chicken Pasta with Bell Peppers
Enjoy a vibrant dish featuring juicy jerk-seasoned chicken paired with tender whole wheat pasta and crisp bell peppers, all tossed in a light and creamy coconut sauce. This recipe delivers a harmonious blend of spicy warmth and tropical creaminess, perfect for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Whole Wheat Pasta, cooked
1 cup Red Bell Pepper, sliced
1/4 cup Light Coconut Milk
1 tsp Olive Oil
1/2 tsp Jerk Seasoning
Salt and Black Pepper to taste
PREPARATION
Thinly slice the chicken breast and toss it with the jerk seasoning, salt, and black pepper.
In a non-stick skillet over medium heat, heat the olive oil and sauté the chicken until it is fully cooked and slightly charred, about 5-7 minutes.
Remove the chicken and set aside. In the same skillet, add the sliced red bell peppers and sauté for 2-3 minutes until tender-crisp.
Lower the heat and pour in the light coconut milk, stirring to create a creamy base.
Add the cooked whole wheat pasta to the skillet and combine well with the peppers and sauce.
Return the cooked jerk chicken to the skillet, stirring until all components are evenly coated with the creamy sauce.
Adjust salt and pepper as needed, then serve warm.