Rasta Pasta with Chicken Thighs

Ingredients

• 1 lb Chicken Thighs
• 12 oz penne pasta
• 2 tbsp jerk seasoning (divided)
• 3 bell peppers (red, yellow, green — the 'rasta' colors), sliced
• 1 cup cream
• ½ cup grated parmesan
• 3 cloves garlic, minced
• 2 scallions, sliced
• 1 tbsp neutral oil

Method

1. Rub the Chicken Thighs with most of the jerk seasoning and sear in the oil over medium-high until cooked through (165°F for chicken; shrimp: pink and curled). Rest, then slice.
2. Cook the pasta in salted water to just shy of al dente. Save a cup of pasta water — it's the sauce's insurance policy.
3. In the same skillet, sauté the peppers 3 minutes (crisp-tender, colors proud), then the garlic and remaining jerk seasoning for 1 minute.
4. Pour in the cream, simmer 2 minutes, then add the parmesan, pasta, and a splash of pasta water. Toss until the sauce clings — starch water emulsifies it onto the noodles instead of pooling.
5. Fold in the sliced Chicken Thighs, top with scallions, and serve hot. Heat level is adjustable; the color scheme is not.