Jerk Chicken Pasta

Ingredients

• 1 pack (300g) Marco Polo Penne
• 2 boneless, skinless chicken breasts
• 2 tablespoons Jamaican jerk seasoning (wet or dry)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 stalks escallion (spring onion), chopped
• 1½ cups heavy cream
• ½ cup grated parmesan cheese
• ½ teaspoon smoked paprika
• Salt and freshly cracked black pepper, to taste
• Fresh thyme or parsley, to garnish
• Optional: 1 scotch bonnet pepper, deseeded and finely chopped, for extra heat

Method

1. 1

   Marinate the chicken. Coat the chicken breasts generously with jerk seasoning, cover, and rest in the fridge for at least 30 minutes — overnight for deeper flavour.

2. 2

   Cook the pasta. Bring a large pot of salted water to the boil. Cook Marco Polo Penne for 8 to 10 minutes until al dente. Reserve half a cup of the pasta water, then drain and set aside.

3. 3

   Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5 to 7 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C). Transfer to a plate to rest, then slice into strips.

4. 4

   Sauté the peppers. In the same skillet, melt the butter. Add the garlic, onion, and all three bell peppers. Cook for 4 to 5 minutes until the peppers are tender but still bright. Add the scotch bonnet now if using.

5. 5

   Build the sauce. Pour in the heavy cream and stir. Add the parmesan, smoked paprika, salt and pepper. Simmer for 3 to 4 minutes until the sauce thickens slightly. Loosen with a splash of the reserved pasta water if needed.

6. 6

   Bring it together. Add the drained penne to the skillet and toss until every piece is coated. Fold in the sliced jerk chicken and chopped escallion.

7. 7

   Serve. Plate the pasta with a generous portion of chicken on top, finished with fresh thyme or parsley and an extra crack of black pepper.