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
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!