Leftover Chicken Rasta Pasta

Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water before draining. Set aside.
350 g Pasta
Heat the olive oil on a medium heat in a large skillet and sauté the onions, garlic, and bell peppers for 5 minutes until softened.
1 tablespoon Olive Oil, 3 Peppers, 1 Onion, 3 Garlic Cloves
Stir in the Caribbean seasonings of jerk seasoning and cayenne pepper.
2 tablespoon Jerk Seasoning, ½ teaspoon Cayenne Pepper
Pour in the cream, stock (broth) and sprinkle in the grated Parmesan. Stir until a cheesy sauce forms.
100 ml Vegetable Stock, 80 ml Double Cream, 80 g Parmesan
Add in the cooked pasta and leftover cooked chicken. You may want to add in some of the reserved pasta cooking water at this point, in order to make the sauce glossy and smooth. Season before serving.
350 g Pasta, 200 g Cooked Chicken, ¼ teaspoon Salt, ¼ teaspoon Pepper