Rasta Pasta with Jerk Chicken

1: Cook the penne pasta according to package instructions. Drain and set aside.

2: In a large pan, melt the butter and add the garlic, green and red bell peppers, scallions, thyme, and parsley. Sauté until softened.

3: Pour in the heavy cream and stir until combined. Season with Old Bay and Adobo seasoning.

4: Add the cooked penne pasta to the sauce and toss to coat.

5: For the jerk chicken, season the chicken leg quarters with dry jerk seasoning, complete seasoning, seasoned salt, and adobo.

6: Add the wet jerk seasoning and optional reggae table sauce. Mix well.

7: Bake the chicken uncovered in a preheated oven at 350 to 375 degrees for 1.5 hours, basting every 30 minutes.

8: Turn up the heat the last 10-15 minutes for extra color, ensuring not to let the chicken sit in the juices.