5.0 from 21 votes
Jamaican Chicken Rasta Pasta Recipe
Grilled Chicken Rasta Pasta Recipe - A vibrant Jamaican style chicken pasta recipe with a creamy cheese base and lots of spice!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8
Calories: 475 kcal
Course:
Main Course
Cuisine:
Jamaican
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken
- 1 1/4 teaspoons curry powder
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 large red bell pepper seeded and cut into long strips
- 1/2 red onion peeled and cut into wedges
For the Pasta:
- 1 pound rolled bucatini pasta or penne
- 8 ounces green beans trimmed
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 habanero pepper seeded and minced (or 1-2 serrano peppers)
- 1/3 cup heavy cream
- 2 teaspoons powdered chicken boullion
- 2 cups Borden Four Cheese Mexican Shreds
- 1 1/2 cups reserved pasta water
Instructions
- Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides. Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill 2 minutes per side.
- Meanwhile, fill a large deep sauté pan with water and place on the stovetop over high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente. When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
- Once the chicken has cooled for at least 5 minutes, slice into strips. Then cut the chicken strips in smaller bite size pieces. Cut the grilled pepper strips in half to create shorter segments.
- Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes. Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden®Cheese Shreds. Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce. Stir in the remaining pasta water if the sauce is too thick. Serve warm.
Cup of Yum
Notes
- If you are sensitive to spice, start with half of a habanero pepper.
Nutrition Information
Serving
8ounces
Calories
475kcal
(24%)
Carbohydrates
47g
(16%)
Protein
33g
(66%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
98mg
(33%)
Sodium
801mg
(33%)
Potassium
582mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1075IU
(22%)
Vitamin C
26.2mg
(29%)
Calcium
224mg
(22%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 475
% Daily Value*
| Serving | 8ounces | |
| Calories | 475kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 801mg | 33% |
| Potassium | 582mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1075IU | 22% |
| Vitamin C | 26.2mg | 29% |
| Calcium | 224mg | 22% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.