Ingredients:
8 ounces penne pasta
2 chicken breasts, diced
2 tablespoons seasoning
1 red bell pepper, diced
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1 cup coconut milk
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
2 tablespoons olive oil
Instructions:
-Cook the pasta according to the package directions until al dente. Drain and set aside.
-In a bowl, mix the diced chicken with the seasoning until evenly coated.
-Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through.
-Add the diced bell peppers, onion, and garlic to the skillet with the chicken. Cook for another 5 minutes, stirring occasionally.
-Pour the coconut milk into the skillet and stir to combine with the chicken and vegetables. Bring to a simmer and let cook for another 5-7 minutes.
-Add the cooked pasta to the skillet and toss to combine with the chicken and vegetables.
-Sprinkle the grated parmesan cheese over the top of the pasta and chicken. Cover the skillet and let the cheese melt for 1-2 minutes.
-Remove the skillet from the heat and garnish with chopped parsley.
-Serve hot and enjoy your Rasta Pasta with Spicy Chicken!