Rasta Pasta
This vibrant Rasta Pasta features spicy jerk-seasoned chicken, creamy sauce, and fresh vegetables, all combined with hearty penne pasta for a delicious Caribbean-inspired meal.
Ingredients
- 3 tablespoons Caribbean jerk seasoning (divided)
- 3 tablespoons butter (divided)
- 1 large red bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3-5 cloves garlic minced
- 1½ cups chicken broth (more as needed)
- 1 cup heavy cream
- 1½ cups Monterey Jack cheese grated
- 16 ounces dried penne pasta
- Water (to boil pasta)
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Cut chicken into bite-sized pieces and toss with 2 tablespoons of jerk seasoning.
- In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken and cook for 5-7 minutes until cooked through and lightly browned. Transfer to a bowl and set aside.
- Add 1 tablespoon of butter to the same pot. Sauté the sliced bell peppers and onion for 3-5 minutes until tender.
- Add minced garlic and remaining tablespoon of jerk seasoning; sauté for another 1-2 minutes.
- Return chicken to the pot; stir in chicken broth and heavy cream. Simmer for 10-15 minutes until sauce thickens.
- Meanwhile, boil water in a large pot and cook penne pasta according to package instructions. Drain and set aside.
- Stir in grated Monterey Jack cheese until melted, then add the cooked pasta and toss to coat.
- Garnish with red pepper flakes and fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with crusty bread or a side salad for a complete meal!