by Austin Carter
New Recipe
Course: Main Course Cuisine: Caribbean Prep Time:5minutes Cook Time:10minutes Total Time:15minutes Calories: 742kcal Author: Austin Carter Servings: 4
– Large Pot – Heavy-bottomed pot or skillet – Knife – Cutting Board – Wooden Spoon or Spatula
– 3 bell peppers in different colors sliced – ½ cup green onions sliced – 2-3 cloves garlic minced – ¼ cup 60 ml vegetable stock or chicken stock – ½ cup 120 ml heavy cream or half and half – ½ cup 80 g parmesan cheese, grated
– Cook Pasta: Prepare pasta according to package instructions until al dente. Set aside. – Prepare Chicken: If using raw chicken breasts, cube them, toss in jerk seasoning, and cook until golden and fully cooked. If using rotisserie chicken, shred it and set aside.
– Sauté Vegetables: In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil. Sauté the sliced bell peppers and green onions until softened. Add minced garlic and cook until fragrant. – Add Jerk Seasoning: Stir in the remaining jerk seasoning.
– Make Sauce: Pour in the heavy cream and vegetable or chicken stock. Add the cooked chicken. Simmer until the sauce thickens. – Combine and Serve: Mix in the grated parmesan cheese and cooked pasta until well combined. – Garnish: Garnish with chopped chives, green onions, or parsley. Serve immediately.