Rasta Pasta

Jerk-seasoned chicken, vibrant peppers, and a silky Parmesan sauce come together in one glorious pot—this is weeknight dinner that tastes like you've been cooking all day, but takes just 45 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 12 oz pasta (penne or rigatoni)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 2 tablespoons jerk seasoning
• 1 cup heavy cream
• ½ cup grated Parmesan
• 2 tablespoons butter
• Salt and pepper to taste
• 4 cups chicken broth

Method:

1. Melt butter in a large pot over medium-high heat. Season chicken with jerk seasoning, salt, and pepper, then sear until golden (about 5 minutes). Remove and set aside.
2. In the same pot, sauté peppers and garlic for 3 minutes until fragrant.
3. Add broth and pasta, stirring well. Bring to a boil and cook for 12–14 minutes until pasta is tender.
4. Return chicken to the pot. Stir in cream and Parmesan until silky and warm. Taste and adjust seasoning.
5. Serve immediately in bowls, letting that gorgeous sauce coat every strand.

Full recipe at Budget Bytes →

Chef's tip: Stir the pasta frequently as it cooks so it doesn't stick to the bottom—you're building flavour into the liquid as it reduces, not just cooking pasta.