Jamaican Jerk Chicken Pasta
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 pound pasta
1 tablespoon vegetable oil
3 red Bellafina peppers, cut into strips
3 yellow Bellafina peppers, cut into strips
1 medium onion, sliced
1 jar (16 ounces) Alfredo sauce
2 cups shredded cooked chicken
1½ tablespoons Jamaican jerk seasoning
1-2 tablespoons chopped chives (optional)
¼ cup grated parmesan cheese (optional)
Bring a large stockpot of water to a boil and cook the pasta according to the directions on the package.
While the pasta is cooking, heat the vegetable oil in a skillet over medium heat for 1-2 minutes. Add theBellafina pepper strips and sliced onions and sauté until softened, about 8-10 minutes.
When the pasta is done, drain the water and return the pasta to the stockpot. Add the Alfredo sauce, shredded chicken, sautéed vegetables, and Jamaican jerk seasoning to the pasta and toss to combine. Cook on low for 2-3 minutes until heated all the way through. Optional: garnish individual portions with chives and grated parmesan cheese.
My go-to method for cooking chicken to include in recipes is to pan-fry frozen chicken tenders. To do this, heat about a tablespoon of vegetable oil in a skillet for 1-2 minutes. Add the frozen tenders and cook 7-8 minutes per side, until no pink remains. You can also use shredded rotisserie chicken.
Slightly adapted from a recipe from oneshetwoshe.com