Rasta Pasta
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Rasta Pasta
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This creamy and spicy Rasta Pasta is full of tender veggies and jerk-seasoned chicken in a velvety sauce. It’s a well-balanced and delicious meal that’s easy to make.
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Ingredients
- 1 ounce box of dried medium-size pasta (Penne, Rotini, Bow Ties, Fusilli, Gemelli, macaroni, etc.)
- 1 ½ pounds chicken breasts (or you can also use 3 cups of shredded pre-cooked chicken)
- 3 Tablespoons canola oil
- 3 Tablespoons Jamaican jerk seasoning
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- ½ cup green onions thinly sliced
- 2 teaspoons minced garlic
- ½ cup chicken or vegetable stock
- ½ cup heavy cream
- ½ cup milk
- ¾ cup shredded Parmesan cheese.
- 2 Tablespoons corn starch
- 1 Tablespoon water
Instructions
- Cook pasta in a Dutch oven, or other large, heavy-bottomed pan according to instructions. Cook to al-dente then drain and set aside.
- If you are using raw chicken breasts instead of pre-cooked chicken, pat the breasts dry and apply 1 teaspoon of the Jerk Seasoning to both sides of each breast.
- You can grill the breasts or use a cast-iron skillet to cook them.
- If using a cast-iron skillet, heat 1 Tablespoon of canola oil over medium heat.
- Once the pan is hot, cook the chicken breasts for 3-4 minutes on one side, then flip over and cook for another 3-4 minutes or until chicken reaches 165 degrees. Then remove.
- Once the chicken is resting, heat the remainder of the canola oil in the Dutch oven over medium heat.
- Once hot, add the sliced peppers and onions to the pan and cook, stirring often until the peppers are tender and slightly browned.
- Add the garlic to the peppers and continue cooking for an additional minute or until the garlic is fragrant.
- Add the Jerk Seasoning and mix.
- Add the stock, cream and milk and cook stirring often until it starts to bubble and thicken.
- In a small bowl, mix the corn starch and water. If the sauce needs additional thickening, add the corn starch and water mixture a little at a time until you reach the desired consistency.
- Add the parmesan cheese and stir until melted.
- Add the pasta and stir together.
- Serve immediately with additional sliced onions, parmesan and/or cracked black pepper.
Notes
- Chicken breasts vary according to thickness, and some may take longer than others. You may need to flip the breasts a few more times or add some water to the pan and cover with foil to assist in the cooking process.
- Once the chicken reaches 165 degrees, it is safe to remove to a cutting board and rest.
- When cooking the chicken breasts the seasoning will help the chicken to slightly char which is normal.
- This makes a good amount of sauce for the pasta, however, if waiting to serve or storing overnight, you may want to increase the stock, milk, and cream and reserve some sauce for when reheating as the pasta will continue to absorb the sauce as it rests.
- If storing overnight, add a splash of milk to the pot and heat over medium-low stirring often until heated through. Add additional sauce as necessary.
Nutrition Information
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Calories
272kcal
(14%)
Carbohydrates
8g
(3%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
79mg
(26%)
Sodium
370mg
(15%)
Potassium
534mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2286IU
(46%)
Vitamin C
68mg
(76%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 79mg | 26% |
| Sodium | 370mg | 15% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2286IU | 46% |
| Vitamin C | 68mg | 76% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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