Rasta Pasta

Ingredients:

1 lb penne pasta

3 boneless skinless chicken breasts (about 1.5lb)

2 TBSP jerk seasoning, divided

Kosher salt

2 TBSP extra virgin olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/3 cup sliced green onions

3 cloves garlic, minced

1/4 cup low-sodium chicken broth

1/2 cup cream

1/2 cup freshly grated Parmesan, plus more for garnish.

Directions:

1. Cook pasta according to package directions to al dente. Drain and set aside.

2. Season chicken breasts with 1 TBSP jerk seasoning and salt. In a large skillet over medium heat,

heat 1 TBSP oil. Cook chicken until golden and no longer pink, about 8 minutes per side. Remove

from pan and set aside.

3. Add remaining oil and cook peppers until mostly tender, about 5 minutes. Add green onions. Cook 1 

minute. Add garlic. Cook 1 minute. Season with remaining jerk seasoning. Add chicken broth. Cook 1 minute. Add cream. Simmer for 5 minutes.

4. Cut chicken in to slices.

5.  Add Parmesan to pan. Cook 3 minutes. Add chicken and noodles. Toss. Simmer 5 more minutes.

6.  Serve with Parmesan on top.