Description
Jamaican-inspired rasta pasta weaves spicy, creamy magic with colorful peppers and jerk-seasoned chicken dancing through perfectly tender noodles. Culinary adventurers will discover a Caribbean celebration on their plate that promises pure flavor excitement.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) dried pasta (penne, rotini, etc.)
- 1.5 pounds (680 grams) chicken breasts (or 3 cups shredded pre-cooked chicken)
- 3/4 cup shredded parmesan cheese
Vegetables and Aromatics:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/2 cup green onions, sliced
- 2 teaspoons minced garlic
Cooking and Sauce Ingredients:
- 3 tablespoons canola oil
- 3 tablespoons Jamaican Jerk Seasoning
- 1/2 cup chicken or vegetable stock
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Prepare pasta al dente according to package instructions, then thoroughly drain and reserve.
- Generously coat chicken with jerk seasoning, then sear in a hot skillet with canola oil until fully cooked at 165F, ensuring golden exterior. Slice or shred the meat into bite-sized pieces.
- In the same skillet, sauté bell peppers and green onions until they soften and develop slight caramelization. Add minced garlic and cook for an additional 30 seconds, releasing aromatic flavors.
- Create a creamy sauce by incorporating jerk seasoning, chicken stock, heavy cream, and milk. Simmer and reduce until the mixture thickens, whisking continuously to prevent scorching. If sauce needs additional thickening, introduce a cornstarch slurry.
- Fold in parmesan cheese until completely melted and integrated into the sauce. Gently combine the sauce with prepared pasta and cooked chicken, ensuring even coating and distribution of ingredients.
Notes
- Choose a high-quality jerk seasoning for authentic Jamaican flavor that brings depth and complexity to the dish.
- Experiment with different pasta shapes like penne or fettuccine to add visual interest and texture variation.
- Use boneless, skinless chicken breasts for a leaner protein option that absorbs the jerk seasoning perfectly.
- Consider swapping heavy cream with coconut milk for a dairy-free alternative that maintains the creamy Caribbean-inspired profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 607
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg