This is my special recipe. The first time I competed in a community-based Dad’s Cook-Off, my daughter urged me to make it with chicken and it was very well received. I jazz up my alfredo sauce recipe with lots of brightly colored bell peppers, jerk seasoning and jerk sauce—I like the Grace brand—so it has a kick. Feel free to substitute shrimp or salmon in place of chicken. This dish is now a favorite with my family and friends and has become so popular that I cook it and sell it to my local community. I hope you make and enjoy this dish in your home!

Jerk Chicken Rasta Pasta

Category

Category name

Serves

Serves 4 to 8

Ingredients

  • 2 pounds boneless chicken thighs
  • 1 (10-ounce) jar plus 2 tablespoons jerk sauce
  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • ½ red, yellow and green bell pepper, sliced
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon jerk seasoning
  • Salt
  • Freshly ground black pepper
  • ¼ cup chopped parsley, for garnish
  • ¼ cup chopped scallions, for garnish

Method

  1. Arrange the chicken thighs in a large, shallow, ovenproof dish. Remove 2 tablespoons of the jerk sauce and set aside. Pour the remaining jerk sauce over the thighs, cover and let marinate for 1 hour.
  2. Preheat oven to 350°F.
  3. Bake for about 30 minutes, or until the chicken is 165°F. Set aside.
  4. Heat a large pot of salted water over high heat. When it boils, add the pasta and cook, stirring occasionally, according to the package directions. The pasta should be cooked al dente.
  5. Heat the oil in a large sauté pan over medium-high heat. Add the peppers and cook until they are just beginning to soften and brown at the edges. Set aside.
  6. Heat the butter in a medium saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute; add the cream, Parmesan, jerk seasoning and the remaining 2 tablespoons of the jerk sauce. Add salt and pepper and cook, stirring until the sauce comes to a boil. Reduce the heat and simmer gently to allow the flavors to meld, about 5 minutes.
  7. Slice the chicken thinly. In a large bowl, combine the pasta, sauce, bell peppers and chicken and toss well. Serve in warm, shallow bowls and garnish with the chopped parsley and scallions. Enjoy!