Rasta Pasta

Ingredients

• 1 lb boneless, skinless chicken breast (Cut into bite-size pieces.)
• 2 tbsp jerk seasoning (Use more or less according to desired heat.)
• 2 tbsp olive oil (Divided for cooking the chicken and sausage.)
• 8 oz smoked sausage (Sliced into rounds.)
• 1 yellow onion (Thinly sliced or diced.)
• 1 red bell pepper (Sliced into strips.)
• 1 yellow bell pepper (Sliced into strips.)
• 1 green bell pepper (Sliced into strips.)
• 3 cloves garlic (Minced.)
• 1 cup heavy cream
• 1 cup chicken broth (Use low-sodium if available.)
• 0.5 cup grated Parmesan cheese (Plus extra for serving, if desired.)
• 12 oz penne pasta (Or another short pasta shape.)
• kosher salt (To taste; also use to season the pasta water.)
• black pepper (To taste.)
• 2 tbsp fresh parsley (Chopped, for garnish.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the penne according to the package directions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta; do not rinse it.

2. 2

   While the pasta cooks, pat the chicken dry and toss it with about 1 tablespoon of the jerk seasoning, salt, and black pepper.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F / 74°C. Transfer the chicken to a plate.

4. 4

   Add the sliced sausage to the same skillet and cook for 3–4 minutes, turning occasionally, until browned at the edges. Transfer it to the plate with the chicken.

5. 5

   Add the remaining olive oil to the skillet. Add the onion and red, yellow, and green bell peppers. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and develop lightly browned edges.

6. 6

   Add the minced garlic and remaining jerk seasoning. Stir continuously for about 30 seconds, just until the garlic is fragrant; do not let it burn.

7. 7

   Pour in the chicken broth and scrape the browned bits from the bottom of the skillet with a wooden spoon. Bring the liquid to a gentle simmer and cook for 2–3 minutes so it reduces slightly.

8. 8

   Lower the heat to medium-low. Pour in the heavy cream and stir until the sauce is evenly combined. Simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened; avoid a rapid boil, which can cause the cream to separate.

9. 9

   Stir in the grated Parmesan cheese a little at a time until melted and smooth. Taste the sauce and adjust the salt, pepper, and jerk seasoning as needed.

10. 10

    Return the cooked chicken and sausage, along with any juices on the plate, to the skillet. Stir to coat everything in the sauce and warm through for 1–2 minutes.

11. 11

    Add the drained pasta and toss until thoroughly coated. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a glossy, creamy consistency.

12. 12

    Remove the skillet from the heat. Garnish with chopped parsley and additional Parmesan, if desired, and serve immediately.

Notes

The supplied page excerpt did not include the full recipe, ingredient measurements, or instructions. The ingredient quantities and method are therefore culinary reconstruction based on the description of a creamy jerk-spiced pasta with chicken, sausage, and bell peppers. Serve immediately for the creamiest sauce; refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth or cream.

Nutrition per serving

• main dish
• pasta
• Caribbean-inspired
• jerk-spiced
• creamy
• chicken
• sausage
• one-pan