Rasta Pasta Recipe
This Jerk Chicken Pasta combines spicy jerk seasoning with creamy sauce and tender chicken, making it a deliciously unique and flavorful dish perfect for any night of the week. Enjoy!
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Calories: 742kcal
Servings: 4
Equipment
- Heavy-bottomed pot or skillet
Ingredients
- 16 ounces 450 g dried pasta
- 2 large chicken breasts or 2 cups of shredded rotisserie chicken
- 2 tablespoons vegetable oil 1 tbsp for frying chicken, 1 tbsp for sautéing bell peppers
- 3 tablespoons jerk seasoning 1.5 tbsp with the chicken, 1.5 tbsp goes in the sauce
- 3 bell peppers in different colors sliced
- ½ cup green onions sliced
- 2-3 cloves garlic minced
- ¼ cup 60 ml vegetable stock or chicken stock
- ½ cup 120 ml heavy cream or half and half
- ½ cup 80 g parmesan cheese, grated
Instructions
- Cook Pasta: Prepare pasta according to package instructions until al dente. Set aside.
- Prepare Chicken: If using raw chicken breasts, cube them, toss in jerk seasoning, and cook until golden and fully cooked. If using rotisserie chicken, shred it and set aside.
- Sauté Vegetables: In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil. Sauté the sliced bell peppers and green onions until softened. Add minced garlic and cook until fragrant.
- Add Jerk Seasoning: Stir in the remaining jerk seasoning.
- Make Sauce: Pour in the heavy cream and vegetable or chicken stock. Add the cooked chicken. Simmer until the sauce thickens.
- Combine and Serve: Mix in the grated parmesan cheese and cooked pasta until well combined.
- Garnish: Garnish with chopped chives, green onions, or parsley. Serve immediately.
Nutrition
Calories: 742kcal | Carbohydrates: 92g | Protein: 40g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 113mg | Sodium: 214mg | Potassium: 914mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3422IU | Vitamin C: 118mg | Calcium: 67mg | Iron: 2mg