Name: Jerk chicken pasta with bell peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz penne pasta; 5 oz boneless skinless chicken breast, sliced into 1/4-inch-thick strips; 1 1/4 tsp salt; 8 g jerk seasoning; 1 1/2 tsp olive oil; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 2 cloves garlic, minced; 1 green onions, thinly sliced; 3 1/2 tbsp chicken broth; 8 cups water; 2 tsp lime juice; 1/2 lime, cut into wedges

Instructions

Prep 20 min · Cook 10 min

Bring the water to a boil in a large pot. Add half the salt and the pasta. Cook for 10 to 12 minutes until al dente. Reserve a splash of the cooking water, then drain the pasta.
While the water heats, toss the chicken strips with half the jerk seasoning and 1/8 teaspoon of the salt.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 2 minutes more until browned and no longer pink. Remove the chicken from the skillet. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Add the bell peppers and sauté for 4 minutes until tender-crisp. Add the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and the rest of the jerk seasoning. Add the cooked chicken back to the skillet and simmer for 2 minutes to thicken slightly.
Add the cooked pasta and lime juice to the skillet. Toss for 1 minute until the sauce coats the pasta, adding a splash of reserved pasta water if needed. Season with the remaining salt to taste. Serve garnished with green onions and a lime wedge.

Nutrition

Ingredients

Instructions

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