Instructions

• Prep: slice the bell peppers, slice the green onions, and mince the garlic. Bring a large pot of water to a boil and cook the 16 ounces (450 g) dried pasta according to package instructions until al dente. Drain and set pasta aside.
• Prepare the chicken: if using raw chicken breasts, cut into bite-size pieces and toss with 1.5 tablespoons jerk seasoning. If using rotisserie chicken, shred it and toss the shredded chicken with 1.5 tablespoons jerk seasoning. Set the seasoned chicken aside.
• Heat a heavy-bottomed pot over medium-high heat and add 1 tablespoon vegetable oil. If you prepared raw chicken, add it now and cook until golden and cooked through; remove the chicken from the pot and set aside.
• In the same pot, add the remaining 1 tablespoon vegetable oil. Add the sliced bell peppers and most of the sliced green onions (reserve a small amount for garnish if you like). Sauté over medium-high heat until the peppers begin to soften.
• Add the minced garlic to the pot and cook just until fragrant (about 30 seconds). Stir in the remaining 1.5 tablespoons jerk seasoning to coat the vegetables.
• Reduce the heat to medium-low and add the 1/4 cup (60 ml) vegetable or chicken stock and the 1/2 cup (120 ml) heavy cream. Stir to combine and scrape up any browned bits from the bottom of the pot. Return the cooked or shredded seasoned chicken to the pot and simmer until the sauce thickens slightly.
• Remove the pot from the heat and stir in the 1/2 cup (80 g) grated Parmesan until melted and the sauce is smooth. Add the cooked pasta and toss until the pasta is evenly coated and heated through.
• Serve immediately, garnishing with the reserved sliced green onions if desired.