Description
This vibrant Caribbean-American meal features spicy baked jerk chicken wings paired with creamy Rotel pasta and garlicky sautéed green beans. A harmonious blend of bold seasonings, tender meat, and fresh vegetables makes this an easy, flavorful family dinner.
Ingredients
Scale
For the Jerk Wings
- 2 pounds chicken wings, split and tips removed
- 2 tablespoons olive oil
- 2 tablespoons jerk seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
For the Rotel Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 1/2 pound ground sausage or ground chicken
- 2 cloves garlic, minced
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare and Bake Jerk Wings: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the chicken wings with olive oil, jerk seasoning, garlic powder, smoked paprika, salt, and brown sugar until evenly coated. Arrange the wings on the prepared sheet in a single layer and bake for 40 to 45 minutes, flipping halfway through, until crispy and cooked to an internal temperature of 165°F.
- Cook Pasta: While the wings bake, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
- Prepare Rotel Sauce: In a large skillet over medium heat, heat olive oil. Add the ground sausage or chicken and cook until browned and fully cooked. Stir in minced garlic and cook for 30 seconds until fragrant. Pour in the Rotel diced tomatoes with juices, heavy cream, and chicken broth. Season with black pepper and Italian seasoning, then simmer for 5 to 7 minutes until slightly thickened.
- Combine Pasta and Sauce: Stir shredded cheddar cheese into the sauce until melted and smooth. Add the cooked pasta to the skillet and toss to evenly coat with the creamy tomato sauce.
- Blanch Green Beans: Bring a pot of water to a boil and blanch the green beans for 3 to 4 minutes until bright green and tender-crisp. Drain thoroughly.
- Sauté Green Beans: In a skillet over medium heat, melt butter with olive oil. Add minced garlic and cook for 30 seconds. Add the blanched green beans, season with salt and black pepper, and sauté for 3 to 4 minutes until tender and well coated in garlic butter.
- Serve: Plate the hot jerk wings alongside the creamy Rotel pasta and garlic sautéed green beans for a complete, flavorful meal.
Notes
- For extra heat, add a pinch of cayenne pepper to the wings or a dash of hot sauce to the pasta sauce.
- The wings can also be air fried at 400°F for 20 to 25 minutes, flipping halfway through, as an alternative to baking.
- Substitute turkey sausage in the pasta for a lighter, leaner option.
