Cut the chicken into bite size pieces. Season it with the jerk seasoning and set aside for few minutes. Meanwhile, in a large pot, cook pasta according to package instructions. Drain it, then return it to the pot.
1 Tablespoon jerk seasoning, 1½ chicken breasts, 5.6 oz. fusilli pasta
Heat 2 tablespoons olive oil in a skillet. Cook chicken pieces in it on both sides until golden brown and fully cooked. Transfer the chicken to a plate.
3 Tablespoons olive oil, 1½ chicken breasts
Add the rest of the olive oil to the same skillet where the chicken was cooked. Sauté onions, garlic and peppers for 2-3 minutes.
3 Tablespoons olive oil, 1 small onion, 1 garlic clove, ½ green bell pepper, ½ red bell pepper
Add salt, coconut milk and lower the heat. Let simmer for 5-6 minutes, or until the vegetables are soft and the sauce is creamy.
¾ cup coconut milk, salt to taste
Add the cooked vegetables and the chicken to the pasta. Stir well and distribute onto 2 plates. Sprinkle with some green onions if desired.