Pasta Ayam Jerk (jerk Chicken Pasta)
Pasta Ayam Jerk, also known as Jerk Chicken Pasta, is a flavorful and spicy dish that combines Caribbean jerk seasoning with creamy pasta. This fusion dish is a popular favorite in Turks and Caicos cuisine, offering a unique blend of flavors and textures.
Ingredients
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into strips
- 2 tbsp Caribbean jerk seasoning
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot of boiling salted water, cook the penne pasta according to package instructions. Drain and set aside.
- In a bowl, season the chicken strips with Caribbean jerk seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, and sliced bell pepper. Sauté until the vegetables are tender.
- Pour in the coconut milk and chicken broth, then bring to a simmer.
- Return the cooked chicken to the skillet and stir to combine with the sauce.
- Add the cooked penne pasta to the skillet and toss to coat with the sauce.
- Simmer for a few minutes until the pasta is heated through and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Skillet Bowl Wooden spoon
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Pasta Ayam Jerk with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For an extra kick of heat, add a sprinkle of red pepper flakes or a drizzle of hot sauce before serving.
Cost
$20