pasta rasta

Instructions

1. Cook the 12 ounces pasta, according to package instructions, just until it’s al dente. Drain and set aside.
2. In a large heavy bottom pot, heat the 1 tablespoon olive oil over medium high heat. Add the ¼ cup green onions, and all 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, to the pot. Sauté until the peppers are tender and beginning to brown.
3. Add 2 cups cooked shredded chicken to the pot along with the minced 3 cloves garlic, 3 tablespoons Jerk Seasoning, salt and pepper to taste. Toss to coat everything in the seasoning completely and sauté the chicken with the vegetables and seasonings, about 3 minutes.
4. To the pot, add the 1 cup chicken stock, 1 cup heavy cream, and cooked pasta. Bring everything to a boil, stirring continually. Once it has come to a boil, reduce the heat to medium and cook until the sauce thickens slightly and the pasta has cooked a bit more, about 5-8 minutes.
5. Remove the pot from heat and serve pasta with additional sliced green onions for garnish!