Description
This creamy Rasta Pasta combines jerk-seasoned chicken with colorful bell peppers and a velvety sauce for a quick and flavorful Caribbean-inspired meal.
Ingredients
Scale
- 16 oz dried pasta (penne, rotini, etc.)
- 1 ½ lbs chicken breasts (or 3 cups shredded pre-cooked chicken)
- 3 tbsp canola oil
- 3 tbsp Jamaican Jerk Seasoning
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- ½ cup green onions, sliced
- 2 tsp minced garlic
- ½ cup chicken or vegetable stock
- ½ cup heavy cream
- ½ cup milk
- ¾ cup shredded parmesan cheese
- 2 tbsp cornstarch
- 1 tbsp water
Instructions
- Cook pasta according to package directions, then drain and set aside.
- Season raw chicken breasts with jerk seasoning and cook in a skillet with canola oil until the internal temperature reaches 165°F (74°C). Slice or shred the chicken.
- In the same pan, sauté bell peppers and green onions until tender. Add garlic and cook until fragrant.
- Stir in jerk seasoning, stock, cream, and milk. Cook until the sauce thickens. Add cornstarch mixture if needed.
- Stir in parmesan cheese until melted, then combine with pasta and chicken.
Notes
- Adjust the amount of jerk seasoning to control the spiciness.
- If using pre-cooked chicken, simply add it to the pasta and sauce mixture at the end.
- For a creamier sauce, add a splash of milk or stock when reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 272
- Sugar: 3g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 79mg