Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into bite-sized cubes
  • 2 tbsp (15g) dry Jamaican jerk seasoning
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) red bell pepper, thinly sliced
  • 1 medium (110g) yellow bell pepper, thinly sliced
  • 1 medium (110g) green bell pepper, thinly sliced
  • 3 cloves (15g) garlic, minced
  • 1/2 medium (60g) yellow onion, diced
  • 1 lb (450g) penne pasta
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) full-fat coconut milk
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) smoked paprika
  • salt to taste
  • black pepper to taste
  • fresh parsley or scallions for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
  2. Toss chicken cubes in jerk seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken until mahogany-colored and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, sauté diced onion and sliced tri-color bell peppers for 3-4 minutes until tender-crisp. Stir in minced garlic and smoked paprika, cooking for another 60 seconds.
  4. Lower heat to medium. Pour in heavy cream and coconut milk, scraping the pan to incorporate the browned bits. Simmer for 3 minutes until slightly thickened, then stir in Parmesan cheese until melted.
  5. Fold cooked penne and seared chicken into the sauce. Toss over low heat for 2 minutes. Whisk in reserved pasta water if needed for a silky consistency. Garnish with fresh scallions.