Ingredients:
- Chicken Breast: Thin cut
- Colossal Shrimp: Headless and deveined
- Tri-Color Peppers: Cut up or semi-minced
- Broccoli: Frozen or fresh (cooked down)
- Penne Pasta
- Mozzarella Cheese
- Sharp Cheddar Cheese
- Heavy Whipping Cream
- Jerk Seasoning/Rub
- Italian Seasoning
- Grill Seasoning
- Salted Butter
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente.
- Drain and set aside.
- Prepare the Chicken and Shrimp:
- Season the chicken breast with jerk seasoning, Italian seasoning, and grill seasoning.
- Season the shrimp with jerk seasoning.
- Heat a large skillet over medium-high heat and add a tablespoon of butter.
- Sauté the chicken breast until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of butter and sauté the shrimp until they turn pink and are cooked through. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add more butter if necessary.
- Sauté the tri-color peppers until they are soft.
- Add the broccoli and cook until it is heated through and tender.
- Prepare the Sauce:
- In a separate saucepan, heat 1 cup of heavy whipping cream over medium heat.
- Gradually add shredded mozzarella and sharp cheddar cheese, stirring constantly until the cheese is melted and the sauce is smooth.
- Season with jerk seasoning, Italian seasoning, and grill seasoning to taste.
- Combine Everything:
- Add the cooked pasta to the skillet with the vegetables.
- Pour the cheese sauce over the pasta and vegetables, stirring to coat everything evenly.
- Add the cooked chicken and shrimp to the skillet, mixing them in gently.
- Serve:
- Serve the Jerk Shrimp Ken Pasta hot, garnished with additional shredded cheese or fresh herbs if desired.
Enjoy your rich and flavorful Jerk ShrimpKen Pasta, a delightful fusion of creamy pasta, spicy jerk seasoning, and a medley of tender chicken, shrimp, and vegetables!
