St. Lucifer Jerk Style Pasta

St. Lucifer Jerk Style Pasta


  • 1 pound penne pasta
  • 3 boneless skinless chicken breasts (about 1 1/2 lb.)
  • 2 tablespoons jerk seasoning, divided (all grocery stores have it).
  • 1 teaspoon of St. Lucifer Habanero Table Spice 
  • Kosher salt
  • 2 tablespoons St. Lucifer Divine Virgin - Habanero Infused EVOO, divided
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 cups of spinach
  • 1/3 cup sliced green onions, more for garnish
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish


  • Cook pasta according to package instructions to al dente. Drain and set aside. Add 1 tablespoon of salt to water.
  • Season chicken breasts all over with 1 tablespoon jerk seasoning and salt.
  • In a large skillet over medium heat, heat 1 tablespoon St. Lucifer Divine Virgin - Habanero EVOO. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
  • Add remaining St. Lucifer Divine Virgin - Habanero EVOO  and cook peppers until mostly tender, 3 to 4 minutes. Add green onions, garlic, and spinach. Cook until fragrant, 1 minute. Season with remaining jerk chicken and St. Lucifer Habanero Table Spice.
  • Add chicken stock and heavy cream and let simmer until thickened, 5 minutes or so.
  • Slice chicken. Add Parmesan Cheese and stir until melted, then add pasta and chicken and toss until completely combined.
  • Garnish with green onions and more Parmesan Cheese and serve.
  • Add more St. Lucifer Habanero Table Spice to your desired heat level


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