Jamaican Jerk Chicken with Rasta Pasta

1.In a bowl, mix the chicken thighs with Jamaican jerk seasoning, ensuring they are well coated. Let it marinate for at least 30 minutes.

2.In a large skillet over medium heat, heat olive oil. Add the marinated chicken thighs and cook until they are browned and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.

3.In the same skillet, add the sliced bell peppers, onion, and garlic. Sauté until the vegetables are tender, about 5 minutes.

4.Pour in the coconut milk and heavy cream. Stir well to combine.

5.Add the grated Parmesan cheese and stir until the cheese is melted and the sauce is creamy.

6.Cook the penne pasta according to package instructions until al dente. Drain and set aside.

7.Slice the cooked chicken thighs into strips.

8.Add the cooked penne pasta and sliced chicken to the skillet with the creamy sauce. Toss to coat the pasta and chicken with the sauce.

9.Serve the Jamaican jerk chicken and Rasta pasta hot, garnished with fresh parsley for a burst of flavor and color.

10.Enjoy your delicious fusion dish of Jamaican jerk chicken and Rasta pasta!