2 chicken breasts, sliced horizontally through the center (4 pieces total)
1 tbsp chicken seasoning, divided
1 tbsp dry jerk seasoning, divided
2 tsp smoked paprika, divided
1 cup all-purpose flour
1 tbsp cornstarch
2 tbsp seasoned panko breadcrumbs
2 tbsp shredded parmesan cheese
Oil for frying
1 box pasta of choice (approx. 1 lb. ~ I used rotini)
2 tbsp olive oil
2 tbsp butter
1/2 yellow onion, chopped
4 garlic cloves, minced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1 scallion stalk, chopped
Leaves of 2 thyme sprigs
1 tbsp parsley, finely chopped
1 tbsp dry jerk seasoning
Salt & black pepper to taste
1 pint heavy cream -OR- heavy coconut cream
4 oz parmesan, shredded
2 oz mozzarella, shredded
1) Season the chicken with ½ tbsp chicken seasoning, ½ tbsp dry jerk seasoning, and 1 tsp smoked paprika.
2) To a bowl, add the all-purpose flour and cornstarch and season with ½ tbsp chicken seasoning, ½ tbsp dry jerk seasoning, and 1 tsp smoked paprika. Add the breadcrumbs and parmesan cheese. Mix well.
3) To another bowl, whisk the eggs.
4) Dredge the chicken in the eggs, coat thoroughly in the seasoned flour, then rest on a wire rack.
5) Bring a pot of water to a boil. Liberally salt the water, then add the pasta and boil al dente according to package instructions. (The pasta will get more tender once it cooks a bit more in the sauce.) Drain the pasta, rinse it with cool water to prevent it from sticking, then set it aside.
6) Bring a pan to medium-high heat, and oil, and heat to 375 degrees Fahrenheit. Cook the chicken until golden brown, crispy, and fully cooked through. (The chicken will appear darker than traditional crispy chicken because of the jerk seasoning used).
7) In a skillet heated over medium heat, melt the butter. Then, add the onion and garlic and sauté for about 30 seconds.
8) Once the garlic and onion become aromatic, add the bell peppers, scallion, thyme, and parsley. Season with jerk seasoning. Then, add the cream. Stir, then bring to a simmer.
9) Allow the heavy cream to simmer and reduce for about 3 minutes, then cut the heat, and add the parmesan and mozzarella. Incorporate well until the cheese has completely melted. Season with salt & pepper to taste.
10) Add the pasta to the sauce and combine everything well. Allow the rasta pasta to sit at least 3 minutes before serving with the sliced crispy jerk-seasoned chicken on top.