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1 Hr 20 Mins
Makes: 4 serv
A quick and delicious pasta dinner with a Caribbean flair.
Chicken breasts (about a 1lb)
Jerk seasoning (mild or hot)
Bell peppers, red and green
Large clove garlic
1 1/2- 2 cups
Knorr parma rosa
Season chicken as you usually would. Add 1 tsp of jerk chicken seasoning. Let it sit (can sit over night). Heat oven to 350C. Place breasts in greased baking dish and cover with foil.
Bake for 35 minutes. Remove foil and get rid of any excess water. Place back into oven to bake for another 25 minutes. Remove, chop into strips and set aside.
Boil Pasta as instructed on the box and strain (no more than 10 minutes). In a medium pot heat oil on medium heat. Add green onions and stir. Add the rest of jerk seasoning and stir for about 2 minutes ensuring that onions are coated. Add milk and mix. At this time you can also place the bell peppers (coated in oilve oil, salt and Black pepper) in the oven. Add half pack of Parma Rosa powder and half of grated cheese, then stir well. Add the rest of Parma Rosa and cheese. Mix well making sure that all clumps are dissolved. Add half of the pasta and stir. If you want to add your chicken to the dish you can add it here. Add the bell peppers and the remaining pasta. Then add a little more milk if all liquid has disappeared. Take off heat and serve.
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