NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz penne pasta

0.5 cup red bell pepper

0.5 cup yellow bell pepper

2 tbsp full-fat coconut milk

1 tbsp jerk seasoning

1 tsp avocado oil

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil a pot of salted water and cook the penne pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the sliced chicken breast with jerk seasoning, sea salt, and black pepper.

• 3

  Heat avocado oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through.

• 4

  Remove the chicken from the pan and add the sliced bell peppers and minced garlic, sautéing until the peppers are tender-crisp.

• 5

  Lower the heat and stir in the coconut milk, scraping up any browned bits from the bottom of the pan to create a sauce.

• 6

  Add the cooked pasta and chicken back into the skillet, tossing everything together until the sauce thickens and coats the pasta.

• 7

  Garnish with thinly sliced green onions before serving.