Jamaican Jerk Pasta

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy. Ingenious and awesome.

This recipe streamlines the process into an easy one-pot skillet dinner. And of course, you know we’ve got some sneaky strategies for making it healthier.

- chicken breasts - jerk seasoning - salt - black pepper - penne pasta - green pepper

Sprinkle chicken strips with jerk seasoning, salt, and black pepper, tossing to coat evenly and thoroughly.

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Heat oil in a skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done.

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Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk.

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Once it comes up to a boil, reduce the heat to medium. Stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender.

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Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.

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This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later.

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Swipe up for full recipe!

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