Ingredients
1 lb skinless chicken thighs
1 lb thin sliced chicken breast
olive oil
butter
lemon juice
parsley
pasta water
2 - 3 tbsp green seasoning
pepper
garlic powder
onion powder
jerk seasoning
1 small red pepper
1 small green pepper
1 small yellow pepper
1 small onion
2 tbsp minced garlic
1 tbsp garlic paste
1 ½ cup heavy cream
½ cup grated parmesan
½ cup parmesan reggiano
½ cup parmesan sarvecchio
Directions
Step 1
To a small bowl add chicken along with cold water 1 tbsp of white vinegar and lemon juice. Clean thoroughly and remove excess fat.
1 lb skinless chicken thighs
1 lb thin sliced chicken breast
lemon juice
Step 2
Pat dry. Then in the same bowl add the listed ingredients and mix until well combined.
2 - 3 tbsp green seasoning
1 tbsp pepper
½ tbsp onion powder
½ tbsp garlic powder
1 ½ - 2 tbsp jerk seasoning
1 tbsp garlic paste
Step 3
Chop up bell peppers and onions into small-medium size.
Step 4
Heat a large skillet to medium-high. Add olive oil. Once pan is slightly smoking add in chicken and sear both sides 3-5 minutes until charred.
Step 5
Heat oven to 350 degrees and bake for 10 minutes.
Step 6
Once cooled cube into bite-size pieces. Set aside.
Step 7
In the same pan used for the chicken add butter and sauté peppers and onions. Then add garlic and sauté for another minute.
1 small red pepper
1 small green pepper
1 small yellow pepper
1 small onion
2 tbsp minced garlic
1 tbsp butter
Step 8
Add in heavy cream and bring to a light simmer. Slowly whisk in cheese until fully melted.
½ cup grated parmesan
½ cup parmesan reggiano
½ cup parmesan sarvecchio
1 tsp jerk seasoning
Step 9
To the sauce add cooked pasta, pasta water, the cooked and diced chicken and mix well.
¼ cup pasta water
Step 10
Top with additional parmesan and parsley, serve and enjoy!
parsley