Diced chicken thighs marinated in spicy jerk seasoning, browned for extra flavour. Cream and parmesan added to al dente penne pasta finished with colourful bell peppers 

This popular West Indian Dish created by chef Lorraine Washington, is a spicy pasta dish that traces its roots back to the Paradise Yard Restaurant in Negril, Jamaica, back in 1985. This dish makes the perfect weeknight meal and faithfully includes the red, yellow and green peppers that originally inspired its name.

Ingredients:

Penne pasta (wheat gluten), chicken, cream (dairy), Parmesan (dairy), bell peppers, onion, garlic, parsley, jerk seasoning, salt, pepper.