In a small bowl make the jerk seasoning by mixing together the garlic, onion, allspice, cayenne, thyme, cinnamon, 1 tsp salt, and 1/4 tsp black pepper then set aside.
Bring a large pot of water to a boil and cook the pasta according to package directions. Drain the pasta reserving 1/2 cup of the pasta water and set aside.
Add the sliced chicken to a large bowl then drizzle 1 TBSP of the olive oil over top and toss to combine.
Sprinkle the jerk seasoning over the chicken and toss until chicken is coated evenly in the spice mix.
Heat a dutch oven or large saute pan over medium-high heat. When hot add the chicken to the pan and cook, stirring often, for about 3 minutes.
Add all the peppers to the pan and cook, stirring often, until they just begin to soften, about 4 minutes.
Add the reserved pasta water to the pan and use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
Stir in the heavy cream and bring to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, for about 3 minutes.
Stir in the cooked pasta until well combined then taste and season with additional salt & pepper if necessary.
Serve pasta topped with freshly grated Parmesan cheese.
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