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1 lb. penne pasta
3 boneless skinless chicken breasts (about 1 1/2 lb.)
2 tablespoons jerk seasoning, divided
1 teaspoon of St. Lucifer Habanero Spice #11
2 tablespoons St. Lucifer Divine Virgin - Habanero Infused EVOO, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cups of spinach
1/3 cup sliced green onions, more for garnish
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for garnish
Cook pasta according to package instructions to al dente. Drain and set aside. Add 1 tablespoon of salt to water.
Season chicken breasts all over with 1 tablespoon jerk seasoning and salt.
In a large skillet over medium heat, heat 1 tablespoon St. Lucifer Divine Virgin - Habanero Infused EVOO. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.
Add remaining St. Lucifer Divine Virgin - Habanero Infused EVOO and cook peppers until mostly tender, 3 to 4 minutes. Add green onions, garlic, and spinach. Cook until fragrant, 1 minute. Season with remaining jerk chicken and St. Lucifer Habanero Spice #11.
Add chicken stock and heavy cream and let simmer until thickened, 5 minutes.
Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.
Garnish with green onions and more Parmesan and serve.
Add more St. Lucifer Habanero Spice #11 to your desired heat level.
Download Printable Recipe Here
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