Rasta pasta

1.Ingredients

• 1lb chicken tenderloins
• 8oz small shrimp, deveined
• 1lb penne pasta
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow or orange pepper, sliced
• 3 medium garlic cloves, minced
• 1 large onion, thinly sliced
• 4-5 sprigs thyme leaves
• Oil for sauteeing

Chicken seasoning
• 2 heaping tbsp jerk seasoning
• 3 tsp green seasoning
• 1/2 tsp salt
• 1 tbsp oil
• dash of browning sauce

Shrimp seasoning
• 1 tsp green seasoning
• 2 heaping tsp jerk seasoning
• pinch salt
• 1 tsp oil

Milk mixture
• 2, 13.5oz cans coconut milk
• 1/2 tsp salt
• 2 tsp cajun seasoning
• 1/2 tsp jerk seasoning
• 3-4 sprigs thyme leaves

2.Directions

1. Wash and clean chicken and shrimp. Season and place in separate ziploc bags. Leave to marinate a few hours or overnight.
2. Boil pasta according to box directions. Drain, drizzle oil, and toss to coat. Cover pasta while remainder of meal cooks.
3. Chop onion, garlic, peppers, set aside.
4. Add coconut milk to a small pot. Add salt, cajun seasoning, and jerk seasoning. Simmer on low heat for a few minutes, then remove from heat.
5. Cook chicken and shrimp. Shrimp will cook within 2-3 minutes. In a separate frying pan, pan sear chicken until brown and cooked through. Remove from pan, let it rest then chop, set aside.
6. Saute onions garlic, pepper in oil until fragrant. Add chicken and shrimp. Toss together. Pour milk mixture over meat and peppers. Let simmer 2-3 minutes until coconut milk looks slightly thick. Add the pasta, toss to coat. Adjust salt to suit your taste.