Creamy, spicy and packed with Caribbean flava! This easy jerk chicken pasta is perfect for a quick midweek dinner, from our new cookbook Easy Caribbean as part of our Easy Caribbean recipes for everyday series!

ingredients

  • 300g pasta
  • 500g chicken breast, sliced
  • 1 tsp dried thyme
  • 1 tsp all-purpose seasoning
  • 1 tsp sweet paprika
  • 2 tbsp jerk BBQ sauce, plus extra to serve
  • 1 tsp. jerk rub
  • 1tsp jerk paste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 spring onions, sliced
  • 4 garlic cloves, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • ¼ Scotch bonnet, finely sliced (optional)
  • 200ml coconut milk
  • 100ml double cream (optional)
  • Salt and black pepper
  • Fresh parsley, to finish

Method

1. Cook the pasta
Cook the pasta according to the packet instructions. Save a little pasta water, then drain and set aside.

2. Season the chicken
Add the chicken to a bowl with the jerk rub, jerk paste, dried thyme, all-purpose seasoning, paprika, 1 tbsp jerk BBQ sauce, salt and black pepper. Mix well until the chicken is fully coated.

3. Cook the chicken
Heat 2 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 3–4 minutes on each side until golden and cooked through. Remove from the pan and set aside.

4. Cook the vegetables
In the same pan, add a little more oil if needed. Add the onion, spring onions, garlic, red and green peppers and Scotch bonnet. Cook for 2–3 minutes until softened.

5. Make the creamy jerk sauce
Pour in the coconut milk and double cream. Add the remaining 1 tbsp jerk BBQ sauce and stir well. Simmer for around 5 minutes until the sauce starts to thicken.

6. Bring it all together
Add the cooked chicken and pasta back into the pan. Toss everything together until well coated in the creamy jerk sauce. If it’s too thick, add a splash of the reserved pasta water.

7. Serve
Finish with chopped parsley and an extra drizzle of jerk BBQ sauce. Serve hot.

 

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