Caribbean Jerk Chicken & Mango Cream Pasta
Celebrate Week 34 with a bold fusion that marries fiery Caribbean spices with silky, tropical comfort. This dish features succulent jerk-seasoned chicken and colorful bell peppers tossed in a refreshing mango-lime cream sauce, providing an exciting flavor profile that stands out from your usual rotation.
Ingredients
- Chicken breast, sliced600 g
- Penne or Rigatoni pasta400 g
- Jerk seasoning powder2 tbsp
- Bell peppers (mixed colors), sliced2 stk
- Heavy cream250 ml
- Mango nectar or smooth puree100 ml
- Lime, juiced1 stk
- Spring onions, chopped3 stk
- Olive oil2 tbsp
- Fresh cilantro1 handful
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Toss the chicken strips with jerk seasoning until well coated. Heat olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the sliced bell peppers. Cook for 3-4 minutes until they are slightly softened but still retain a bit of crunch.
Lower the heat to medium and pour in the heavy cream and mango nectar. Let it simmer for 2-3 minutes until the sauce begins to thicken slightly. Stir in the lime juice.
Add the cooked pasta and chicken back into the skillet. Toss everything together until the pasta is coated in the creamy sauce, adding a splash of reserved pasta water if it looks too thick. Garnish with spring onions and fresh cilantro before serving.
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