Ingredients
Scale
Gathering the right ingredients is key to capturing the authentic flavors of this dish. Here’s what you’ll need:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced
- 1 tablespoon jerk seasoning (homemade or store-bought)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Feel free to substitute chicken with shrimp or make it vegetarian by adding more vegetables like zucchini or broccoli, a tip I learned from Mama Lou who always said, “The kitchen is your canvas, paint it with your flavors.”
Instructions
Cooking this dish is an experience in itself, much like painting a vibrant canvas. Follow these steps to bring it to life:
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken and jerk seasoning, cooking until the chicken is golden brown and cooked through, about 5-7 minutes.
- Add the sliced bell peppers and garlic, sautéing until the peppers are tender, about 3 minutes.
- Pour in the coconut milk and heavy cream, stirring to combine. Let it simmer for 5 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet, tossing well to coat in the sauce.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
As you cook, let the aromas remind you of the warmth of a family kitchen, just as it does for me every time I recreate this dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
