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Rasta Pasta Recipe
This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor, so easy to make.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 556 kcal
Course:
Main Course
Cuisine:
American , Jamaican , Caribbean
Ingredients
FOR THE JERK CHICKEN
- 1 tablespoon olive oil
- 1 pound chicken breast cut into bite-sized pierces
- 2 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and black pepper to taste
FOR THE RASTA PASTA
- 2 tablespoons olive oil or vegetable oil
- 1 small onion chopped
- 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
- 1 cup of grated fresh Parmesan cheese or more as needed
- 1 pound penne pasta
Instructions
FOR THE JERK CHICKEN
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.
Cup of Yum
FOR THE RASTA PASTA
- Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).
- Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
- Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
- Stir in the Parmesan cheese and remove from heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.
Nutrition Information
Calories
556kcal
(28%)
Carbohydrates
57g
(19%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
610mg
(25%)
Potassium
551mg
(16%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3194IU
(64%)
Vitamin C
105mg
(117%)
Calcium
380mg
(38%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 556
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 610mg | 25% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3194IU | 64% |
| Vitamin C | 105mg | 117% |
| Calcium | 380mg | 38% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.