JERK CHICKEN RASTA PASTA

Jerk Chicken Rasta Pasta image

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Previous Next

One 16-ounce package penne pasta
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon jerk seasoning
2 tablespoons vegetable oil
2 teaspoons brown sugar
1 green bell pepper, sliced
1/2 large red bell pepper, sliced
3 tablespoons unsalted butter
2 large cloves garlic, minced
One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder
1 tablespoon all-purpose flour
2 cups half-and-half
1 cup shredded Parmesan, plus more for garnish
Sliced green onions, for garnish

Steps:

Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.