Ingredients
Scale
- 1 pound penne pasta
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream
- 1 cup coconut milk
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon thyme, dried
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
For a vegetarian twist, you can substitute chicken with tofu or additional vegetables like zucchini or mushrooms. The jerk seasoning can be adjusted to your spice preference, making it just as flexible as the improvisational cooking my mother taught me.
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Season the chicken pieces with jerk seasoning, ensuring an even coating. This step reminds me of how Nonna Rosa would meticulously season her Sunday roasts, knowing that patience brings out the best flavors.
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same skillet, add the sliced bell peppers and garlic. Sauté until the peppers are tender, about 3-4 minutes.
- Pour in the heavy cream and coconut milk, stirring to combine. Let the mixture simmer gently, allowing the flavors to meld together beautifully, much like how my family would gather and share stories around the dinner table.
- Add the Parmesan cheese, thyme, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Return the chicken to the skillet, along with the cooked pasta. Toss everything together to coat the pasta and chicken in the creamy sauce.
- Garnish with fresh parsley before serving, and remember to savor the moment, just as I cherish every meal shared with my daughters in our cozy Monterey cottage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
