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Rasta pasta

• Liberty Mendez

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

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Combine chicken, jerk seasoning and peppers to make this creamy, spicy pasta that's on the table in under 30 minutes

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

• 300g penne

• 2 tbsp olive oil

• 2 chicken breasts

  cut into 2cm slices

• 2 tbsp jerk seasoning

• 2 peppers

  sliced

• 4 spring onions

  finely sliced, plus extra to serve

• 3 garlic cloves

  grated

• 120ml double cream

• 80g parmesan

  grated, plus extra to serve

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Nutrition: per serving

• kcal670

• fat29g

• saturates14g

• carbs61g

• sugars7g

• fibre7g

• protein37g

• salt0.84g

  low

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Method

• step 1

  Cook the pasta following pack instructions. Drain, reserving a mug of the cooking water.

• step 2

  Meanwhile, pour the oil into a large frying pan over a medium heat, then add in the chicken, seasoning and peppers. Stir so everything is coated in the jerk seasoning. Cook for 8-10 mins, until the chicken is cooked through and the peppers are soft.

• step 3

  Add the spring onions and garlic, and fry for 30 seconds until fragrant.

• step 4

  Pour in the cream, add the parmesan and simmer for 2 mins. Tip in the pasta and stir to coat in the sauce. Season to taste. Add a splash of pasta water to loosen, if needed.

• step 5

  Finish with a sprinkling of extra spring onions and parmesan, if you like.

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