Creamy Jerk Pasta

Wanted to use up some leftover jerk paste and found this recipe. It's nice and creamy with a mild but not punch you in the face kick. Next time I'd knock 100g off the pasta for 2 people.

Ingredients

• 350g pasta

• 350g chicken, diced

• 2 tbsp jerk seasoning, divided

• 2 tbsp olive oil, divided

• 1 tbsp butter

• 1 red pepper, chopped

• 1 green pepper, chopped

• 1 yellow pepper, chopped

• 3 garlic cloves, minced

• 250ml chicken stock

• 1 cup double cream

• 1 cup parmesan, grated

Method

1. Place the chicken in a bowl and toss them in the jerk seasoning.

2. Cook the pasta al dente and reserve 1 cup of pasta water before draining.

3. Heat 1 tbsp olive oil and the butter in a large pan.

4. Add the chicken and saute until cooked through and set aside.

   OR

5. Air fryer for about 10 mins until cooked through.

6. Add the remaining olive oil to the pan and saute the peppers for 2-3 mins.

7. Add the garlic and cook for another minute until fragrant.

8. Stir in the chicken stock and double cream and cook until it starts to thicken.

9. Add the chicken and cooked pasta back into the pan and toss until coated, adding a dash of pasta water if it looks too thick.

10. Stir in the parmesan.