Yield: 6 servings
Rasta Pasta
With spicy jerk chicken and colorful bell peppers in a rich and creamy sauce, Rasta Pasta is a quick and easy dinner ready in 30-minutes!
Ingredients
- 16 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into pieces
- 2 tablespoons jerk seasoning, divided
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 bell peppers (any color), sliced
- 1 large yellow onion, sliced
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1 teaspoon chicken better than bouillon
- 1 cup freshly grated parmesan cheese, plus more for garnish
- sliced green onions, optional garnish
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Instructions
- Cook the pasta to al dente. I boil the pasta at the same time that I cook the chicken and make the sauce. Then I drain it and add it right to the skillet. If you make yours ahead, rinse it with cool water (after draining) to prevent it from sticking.
- In a medium bowl, toss the diced chicken with 1 tablespoon of jerk seasoning.
- In a large heavy skillet, heat the oil over medium heat. Add the seasoned diced chicken searing on all sides, about 5 minutes.
- Melt the butter in the same skillet with the chicken. Add the bell peppers, onion, and minced garlic. Sauté 10 minutes.
- Stir in the cream, bullion, and 1 tablespoon of jerk seasoning. Bring to a simmer and cook for about 10 minutes. Make sure and scrape the sides of the skillet and keep stirring often until the sauce starts to thicken. Do not cover.
- Remove the skillet from the heat. Add in the cheese, stirring until combined. Then add the pasta, tossing to coat the pasta in the sauce.
- Serve immediately, garnished with chopped green onions and more grated parmesan cheese.
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Notes
Store: Cool completely then transfer to an airtight container and store in the fridge for up to 4 days. I do not recommend freezing leftovers as this is a cream based sauce.
Reheat: Reheat in a skillet or in the microwave in 30-second bursts, stirring often. Add a splash more of cream to loosen the sauce, if needed.
Add Spice: If you want more heat, I recommend adding cayenne pepper to taste. Adding more jerk seasoning can quickly make your dish too salty.
Nutrition
Serving: 1 serving, Calories: 803kcal, Carbohydrates: 70g, Protein: 35g, Fat: 43g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 163mg, Sodium: 486mg, Potassium: 803mg, Fiber: 5g, Sugar: 10g, Vitamin A: 4104IU, Vitamin C: 81mg, Calcium: 246mg, Iron: 2mg