Jerk Chicken Pasta

  • 2 lb chicken tenders

  • 1 Tbsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 2 tsp sugar
  • 1 tsp salt
  • 1 Tbsp paprika
  • dash red pepper flakes
  • 1 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cinnamon

  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1/4 cup butter
  • 3 cups heavy cream
  • 1 lb bow tie pasta

Cook pasta according to package directions. Drain, set aside.

Combine garlic powder, cayenne pepper, onion powder, thyme, parsley, sugar, salt, paprika, red pepper flakes, allspice, black pepper, nutmeg and cinnamon. Sprinkle over both sides of chicken tenders. Use as much or as little of the jerk seasoning as you wish.

In large saute pan, melt half of the butter over medium-high heat. Saute the peppers and onion until they begin to soften.  Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

 Serve chicken and sauce over pasta.