2 ct. chicken breasts
1 tbsp. Adobo seasoning
3 tsp. jerk seasoning
1 ct. green bell pepper
1 ct. red bell pepper
2 tsp. extra-virgin olive oil
2 handfuls of spinach leaves
6-8 oz. linguini noodles
1 ⅓ cup heavy cream
1 ⅓ cup unsweetened almond milk oat milk works great as well!
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. smoked paprika
Rub 2 tsp. of jerk seasoning onto the chicken breasts, and season with 1/2 tbsp. of Adobo seasoning (be mindful if your jerk seasoning also has salt as an ingredient.) Set aside.*
Cut the green and red bell peppers into thin slices.
Add 1 tsp. of olive oil to a large skillet, and sauté the peppers and spinach on medium heat for about 10 minutes, until they soften. Season with the remaining 1/2 tbsp. of Adobo seasoning and remove from skillet.
In a large pot, add a lot of water and salt the water. Let it get to a rolling boil, then add your pasta and boil for about 8 minutes (the noodles will fully cook in the sauce.) Drain water.
While the pasta is cooking, add the rest of the olive oil to the same skillet. Sear your chicken on medium heat for 12-15 minutes, flipping halfway, until completely cooked. Remove from the skillet and let it rest for a few minutes before slicing.
Add the heavy cream and almond milk to the skillet. Season with the onion powder, the garlic powder, the rest of the jerk seasoning, and any extra Adobo seasoning to taste.
Let the sauce come to a slight bubble, then add the noodles, vegetables, and chopped chicken.
Combine and cook for another 10 minutes or so, until the alfredo sauce has thickened. Serve with garlic bread and salad.