CB Chicken Rasta Pasta
Ingredients
- 1 tray pack of CB Chicken Breast Fillet
- 16 ounces dried pasta
- 2 tbsp vegetable oil
- 3 tbsp jerk seasoning
- 3 bell peppers in different colors sliced
- 1 onion sliced
- 2-3 garlic cloves minced
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
Instructions
- Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
- Cut chicken breast into slices, toss in 1 ½ tbsp jerk seasoning,
- In a large skillet, heat 1 tbsp of vegetable oil over medium heat. Add seasoned chicken and cook until it's golden and cooked through. Remove from the skillet and set aside to add later.
- In the same skillet add the remaining vegetable oil and sauté bell peppers with onions. Add the minced garlic and cook until it's fragrant.
- Add heavy cream, chicken stock, and remaining jerk seasoning to the pot. Simmer for a few minutes or until the sauce thickens.
- Add cooked chicken back into the skillet along with the parmesan cheese in the sauce, and toss in the cooked pasta until fully coated with sauce.
- Serve and Enjoy!
