Recipes
Jerk Coconut Chicken Pasta
6 servings
1 hour total (Active 25 minutes)
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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
- Combine in large bowl: garlic powder, paprika, 2 tablespoons jerk paste, and 2 tablespoons oil; add chicken and toss to coat (wash hands). Cover and let stand 30 minutes.
- Meanwhile, cut bell peppers into ¼-inch-thick slices. Chop garlic finely. Slice green onions thinly. Pierce Scotch bonnet pepper, leaving intact, if using.
- Bring water to a boil for pasta in 4-quart stockpot. Preheat large, cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes. 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.
- Cook pasta following package instructions; drain and return pot to medium-high. Add remaining 2 tablespoons oil to pot. Stir in all peppers and one-half green onions. Cook and stir 2–3 minutes until crisp-tender. Stir in thyme sprigs and garlic. 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. 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.
Amount per ⅙ recipe serving: Calories 750, Total Fat 31g, Sat Fat 10g, Trans Fat 0g, Chol 205mg, Sodium 1290mg, Total Carb 66g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 50g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 15%