Marinate the chicken strips with 1 tablespoon of jerk seasoning. Let it sit for at least 30 minutes in the fridge.
Cook the pasta according to package instructions until al dente, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add the bell peppers and onion, sautéing until they start to soften. Add the garlic and cook for an additional minute.
Return the chicken to the skillet. Add the coconut milk and remaining jerk seasoning. Stir well to combine. Bring to a simmer and let cook until the sauce thickens slightly, about 5-7 minutes.
Add the cooked pasta to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes, until everything is heated through and combined.
Season with salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.
Notes
Marinate the chicken for at least 30 minutes to enhance the flavor.
• Cook the pasta al dente, as it will absorb more sauce and flavor.
• Use a mix of different colored bell peppers to make the dish vibrant.
• Adjust the amount of jerk seasoning to control the spice level.
• Let the sauce simmer until it thickens for the best texture.