Jerk Chicken and Coconut Pasta

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 4 tablespoons mild jerk paste, divided
• 5 tablespoons olive oil, divided
• 2 lb boneless, skinless chicken thighs
• 3 medium bell peppers (green, red, and yellow)
• 3 cloves garlic
• 1 bunch green onions
• 1 Scotch bonnet (or red habanero) pepper (optional)
• 1 lb penne pasta
• 2 sprigs fresh thyme
• ¾ cup full-fat canned coconut milk
• ½ cup chicken stock (or broth)
• 1 teaspoon kosher salt
• ½ cup grated Parmesan cheese

Steps

1. Combine in large bowl: garlic powder, paprika, 2 tablespoons jerk paste, and 2 tablespoons oil; add chicken and toss to coat (wash hands). Cover and let stand 30 minutes.
2. Meanwhile, cut bell peppers into ¼-inch-thick slices. Chop garlic finely. Slice green onions thinly. Pierce Scotch bonnet pepper, leaving intact, if using.
3. Bring water to a boil for pasta in 4-quart stockpot. Preheat large, cast-iron (or heavy-bottomed) skillet on medium-high 2–3 minutes. Place 1 tablespoon oil and chicken in skillet. Cook 4–5 minutes on each side until chicken is well-browned and 165°F. Remove from heat and cover to keep warm.
4. Cook pasta following package instructions; drain and return pot to medium-high. Add remaining 2 tablespoons oil to pot. Stir in all peppers and one-half green onions. Cook and stir 2–3 minutes until crisp-tender. Stir in thyme sprigs and garlic. Cook and stir 1 minute.
5. Stir in coconut milk, broth, salt, and remaining 2 tablespoons jerk paste. Bring to a boil, then return pasta to pot. Cook and stir 1 minute or until heated through and pasta is coated; remove Scotch bonnet pepper. Slice chicken; top pasta with chicken, cheese, and remaining half green onions. Serve.