Rasta Pasta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
589 kcal
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Course
Main Course, Dinner
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Cuisine
Jamaican
Rasta Pasta
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 12 ounces (350g) boneless skinless chicken breasts 2 chicken breasts, cut into thin 2-inch-long strips
- 2 tablespoons olive oil divided
- 2 tablespoons jerk seasoning divided
- ½ teaspoon ginger powder
- ½ teaspoon Cayenne pepper powder
- ½ teaspoon salt plus more to taste
- 12 ounces (340g) penne pasta
- 2 tablespoons butter
- 1 red bell pepper with the stem and seeds removed and cut into slices
- 1 yellow bell pepper with the stem and seeds removed and cut into slices
- 1 green bell pepper with the stem and seeds removed and cut into slices
- ½ vidalia onion diced
- 3 cloves garlic finely minced
- 1 cup (232g) heavy cream
- 1 cup (90g) parmesan cheese freshly grated
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Instructions
- Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, ginger powder, cayenne powder and salt in a large bowl. Toss to coat, then cover and let it marinate for 30 minutes (or up to 8 hours) in the fridge.
- While the chicken marinates, bring 6 cups of water to a boil over high heat then cook the pasta for 9 minutes to el dente.
- Reserve 1 cup of the pasta water, drain the pasta and set it aside for later. Heat the remaining tablespoon of olive oil in a large skillet over medium heat then add the chicken and cook for 8-10 minutes, or until the chicken is cooked through and registers 165 degrees F / 74 degrees C on a meat thermometer.
- Remove the chicken and set it aside on a plate. Add butter, red, yellow, and green bell peppers, onion, and garlic to the skillet. Cook for 6-8 minutes or until the peppers start to soften a bit.
- Pour in the remaining Jerk seasoning, reserved pasta water, heavy cream, and parmesan cheese. Cook until it starts to thicken, about 5 minutes.
- Add the cooked chicken back in, then the cooked pasta. Stir to combine.
- Garnish with freshly sliced green onions or parsley, serve, and enjoy.
Equipments used:
Notes
- Marinate chicken for at least 30 minutes, and up to 8 hours (or overnight).
- Cook pasta to al dente. This means the pasta has a little bit of resistance when you bite into it.
- Traditionally, Rasta Pasta includes 3 colors of bell peppers, but you can use what you have on hand.
- For those who like a lot of heat, add more Jerk seasoning and cayenne pepper to really kick things up. And use less, or even omit the Cayenne altogether, if you prefer a milder dish.
- Always check for doneness with a meat thermometer. The internal temperature of chicken should be 165 degrees F / 74 degrees C.
- You can also make this using already-cooked chicken or chicken leftovers if you prefer. Just add all of the Jerk seasoning to the skillet when cooking the vegetables.
Nutrition Information
Show Details
Calories
589kcal
(29%)
Carbohydrates
53g
(18%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
106mg
(35%)
Sodium
644mg
(27%)
Potassium
621mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2455IU
(49%)
Vitamin C
81mg
(90%)
Calcium
213mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 53g | 18% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 644mg | 27% |
| Potassium | 621mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2455IU | 49% |
| Vitamin C | 81mg | 90% |
| Calcium | 213mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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