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Jerk Coconut Chicken Pasta
Recipes
Jerk Coconut Chicken Pasta
6 servings
1 hour, 10 minutes total

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 4 tablespoons mild jerk paste, divided
  • 5 tablespoons olive oil, divided
  • 2 lb boneless, skinless chicken thighs
  • 3 medium bell peppers (green, red, and yellow)
  • 3 cloves garlic
  • 1 bunch green onions
  • 1 Scotch bonnet (or red habanero) pepper (optional)
  • 1 lb penne pasta
  • 2 sprigs fresh thyme
  • ¾ cup full-fat canned coconut milk
  • ½ cup chicken stock (or broth)
  • 1 teaspoon kosher salt
  • ½ cup grated Parmesan cheese

Steps

    1. Combine in large bowl: garlic powder, paprika, 2 tablespoons jerk paste, and 2 tablespoons oil; add chicken and stir to coat (wash hands). Cover and let stand 30 minutes.
    2. Meanwhile, cut bell peppers into ¼-inch-wide slices. Chop garlic finely. Slice green onions thinly. Pierce Scotch bonnet pepper skin with knife tip, leaving intact, if using.
    3. Bring large stockpot of water to a boil for pasta. Preheat large cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes.
    4. Place 1 tablespoon oil and chicken in skillet. Cook 4–5 minutes on each side until chicken is well-browned and 165°F. Remove from heat and cover to keep warm.
    5. Cook and drain pasta following package instructions; return empty pot to medium-high. Place remaining 2 tablespoons oil in pot, then stir in all peppers and one-half green onions. Cook and stir 2–3 minutes until crisp-tender.
    6. Add thyme sprigs and chopped garlic to pot; cook and stir 1 minute. Stir in coconut milk, broth, salt, and remaining 2 tablespoons jerk paste. Bring to a boil, then return pasta to pot. Cook and stir 1 minute or until heated through and pasta is coated; remove Scotch bonnet pepper and thyme sprigs.
    7. Slice chicken; top pasta with chicken, cheese, and remaining half green onions. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 750, Total Fat 32g, Sat Fat 10g, Trans Fat 0g, Chol 205mg, Sodium 1290mg, Total Carb 69g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 15%