Bring a large pot of salted water to a boil.
Cook linguine according to package instructions until al dente. Drain and set aside.
2️⃣ Cook the Chicken:
Heat 1 tablespoon oil in a skillet over medium heat.
Add jerk-marinated chicken breasts and cook 6–7 minutes per side, or until fully cooked (internal temp 165°F / 75°C). Remove from pan and slice into strips.
3️⃣ Prepare the Jollof Sauce:
In the same skillet, add remaining oil. Sauté onions, garlic, and bell pepper until soft and fragrant, about 4–5 minutes.
Stir in tomato sauce, curry powder, thyme, paprika, and scotch bonnet pepper (if using). Simmer 5–7 minutes until sauce thickens slightly. Season with salt and black pepper.
4️⃣ Combine Pasta & Sauce:
Add cooked linguine to the skillet with the sauce. Toss until pasta is fully coated.
Add sliced jerk chicken on top or stir through for even distribution.
5️⃣ Serve:
Plate the Jollof-style jerk chicken pasta. Garnish with fresh herbs like parsley or cilantro if desired. Serve hot.
Serving and Storage Tips
