Ingredients:
- 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
Directions:
- 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