Bring a large pot of salted water to a boil, then add 12 oz of penne or rotini and cook until al dente, about 8-10 minutes. Drain without rinsing.

In a large skillet, heat olive oil and add your choice of protein. Cook until golden brown, about 5-7 minutes, then remove from skillet.

In the same skillet, sauté sliced bell peppers for 4-5 minutes until softened, add minced garlic and cook for an additional 30 seconds.

Stir in jerk seasoning, then add stock and cream or coconut milk. Simmer for 3-5 minutes until sauce thickens.

Add the cooked protein and pasta back into the skillet and toss everything together over low heat for 2-3 minutes.

Mix in grated Parmesan cheese until melted and creamy. Taste and adjust seasoning, serve hot with lime juice.