Penne with Jerk Chicken & Peppers - Ainsley Harriott

Ingredients

• 2-3 chicken breasts, sliced into strips
• 1 x sachet of Ainsley Jamaican Jerk Seasoning*
• ½ lime, zest and juice
• 400g dried penne or similar short pasta of choice
• 1 red, 1 yellow and 1 green pepper, deseeded and sliced
• 1 tbsp olive oil, plus extra for drizzling
• 1 tbsp butter
• 2 garlic cloves, minced
• ½ scotch bonnet chilli or 1 medium hot chilli, deseeded and finely chopped (optional)
• 3 spring onions, sliced and green and whites separated
• 200ml chicken stock
• 220ml double cream
• 60g Grano Padano/Parmesan/vegetarian hard cheese, grated, plus extra to serve