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Andre Lewis

Jerk Chicken Rasta Pasta

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry penne
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs unfolded
  • 1/2 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp packed light brown sugar
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small red bell pepper seeded and sliced
  • 1 small yellow bell pepper seeded and sliced
  • 1 small green bell pepper seeded and sliced
  • 3/4 cup full-fat unsweetened coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tsp cornstarch
  • 1 tbsp fresh lime juice

Method
 

  1. Cook penne with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  2. Meanwhile, rub chicken with allspice, thyme, paprika, garlic powder, cayenne, sugar, chicken salt, and pepper. Heat oil in large skillet; cook 5 to 7 minutes per side until browned and at least 165°F. Rest on board.
  3. Cook peppers 5 to 6 minutes until crisp-tender. Whisk coconut milk, broth, and cornstarch; add and gently simmer 3 minutes.
  4. Slice chicken; return with juices and penne. Toss 1 to 2 minutes until pasta tender, adding reserved water if sauce thick.
  5. Add lime juice off heat; serve with peppers and chicken evenly distributed.