If you love jerk chicken, you’ll love this Bahama breeze jerk chicken pasta. The perfect blend of spices and chicken makes for a delicious, hearty meal. In this blog, I will share with you a Bahama Breeze Jerk Chicken Pasta Recipe that is extremely delicious. This pasta dish is infused with the flavours of the Bahamas! The jerk chicken is succulent and full of flavour, while the pasta is cooked to perfection. The Bahama breeze jerk chicken pasta is a dish that will tantalise your taste buds and leave you wanting more.
This jerk chicken pasta is the perfect blend of sweet and spicy. The Bahama breeze sauce is made with a combination of pineapple juice, lime juice, and habanero peppers, which gives it a nice balance of sweetness and heat. The chicken is cooked in a jerk seasoning, which gives it a nice smoky flavour. The pasta is then tossed in the sauce with some chopped green onions and cilantro. This dish is sure to please any palate!
How To Make Bahama Breeze Jerk Chicken Pasta
It’s no secret that Bahama Breeze is known for its tropical flavours. The Bahama breeze jerk chicken pasta dish is a great example of that! This jerk chicken pasta is everything you need for a quick and easy weeknight meal. It’s packed with flavour, thanks to the addition of Bahamian jerk seasoning, and it comes together in just 30 minutes. Plus, it’s a one-pot meal, so there’s minimal cleanup required. It’s summertime, it’s hot outside, and you don’t want anything too heavy or rich. The perfect fit for this time of year is a cool pasta dish that is light on the stomach and light on the wallet!
Ingredients To Make Bahama Breeze Jerk Chicken Pasta
- 3 boneless skinless chicken breasts
- 3 tablespoons jerk seasoning, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 Lb penne
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup diced onion
- 1 jalapeno, seeded and minced
- ⅓ cup sliced green onions
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream or half and half
- ½ tablespoon kosher salt
- ½ cup freshly grated Parmesan
- ¼ cup chopped parsley
Step By Step Instructions To Make Bahama Breeze Jerk Chicken Pasta
Step1
Refrigerate the chicken for at least one hour or up to eight hours after seasoning it on both sides with 2 tablespoons of jerk seasoning.
Step2
Turn the oven on to 400 degrees Fahrenheit.
Step3
Over medium heat, heat 1 tablespoon of olive oil in a large skillet. Add the chicken and cook for 2 to 3 minutes.
Step4
Cook the chicken for 3 more minutes on the other side. Place the chicken in the oven and roast it for about 25-30 minutes.
Step5
Check the chicken’s doneness with a meat thermometer. A temperature of 165 degrees Fahrenheit should be reached inside the meat.
Step6
While the chicken roasts, boil salted water and cook the pasta until al dente. You should have it ready in about seven to eight minutes. Drain and set aside the pasta once it is done.
Step7
As soon as the chicken is roasted, remove it from the oven, transfer it to a plate, and cover it with a towel.
Step8
The bell peppers and onions should be sauteed for four minutes over medium-high heat with the remaining olive oil.
Step9
Next, add the garlic, jalapenos, and green onions, and cook for 2 minutes. In the next step, bring the to a boil the chicken broth.
Step10
Stir in the heavy cream, salt, and Parmesan after lowering the heat to low. After that, stir in the pasta.
Step11
Serve the chicken over the pasta after cutting it into slices. If desired, garnish with chopped parsley and sliced green onion.
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Conclusions
This dish is a flavorful and hearty way to enjoy jerk chicken, and it’s perfect for a quick weeknight meal. The Bahama Breeze Jerk Chicken Pasta is a great way to get your fix of Caribbean flavour, and it’s sure to become a new family favourite. Thanks for trying this recipe, and we hope you enjoy it as much as we do!
Bahama Breeze Jerk Chicken Pasta Recipe
Ingredients
- 3 boneless skinless chicken breasts
- 3 tablespoons jerk seasoning, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 Lb penne
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup diced onion
- 1 jalapeno seeded and minced
- ⅓ cup sliced green onions
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream or half and half
- ½ tablespoon kosher salt
- ½ cup freshly grated Parmesan
- ¼ cup chopped parsley
Instructions
- Refrigerate the chicken for at least one hour or up to eight hours after seasoning it on both sides with 2 tablespoons of jerk seasoning.
- Turn the oven on to 400 degrees Fahrenheit.
- Over medium heat, heat 1 tablespoon of olive oil in a large skillet. Add the chicken and cook for 2 to 3 minutes.
- Cook the chicken for 3 more minutes on the other side. Place the chicken in the oven and roast it for about 25-30 minutes.
- Check the chicken's doneness with a meat thermometer. A temperature of 165 degrees Fahrenheit should be reached inside the meat.
- While the chicken roasts, boil salted water and cook the pasta until al dente. You should have it ready in about seven to eight minutes. Drain and set aside the pasta once it is done.
- As soon as the chicken is roasted, remove it from the oven, transfer it to a plate, and cover it with a towel.
- The bell peppers and onions should be sauteed for four minutes over medium-high heat with the remaining olive oil.
- Next, add the garlic, jalapenos, and green onions, and cook for 2 minutes. In the next step, bring them to a boil the chicken broth.
- Stir in the heavy cream, salt, and Parmesan after lowering the heat to low. After that, stir in the pasta.
- Serve the chicken over the pasta after cutting it into slices. If desired, garnish with chopped parsley and sliced green onion.
