Rasta Pasta
Rasta Pasta is a creamy, spicy fusion of Italian and Caribbean flavors, combining pasta with jerk-seasoned chicken, bell peppers, and a rich sauce.
Equipment
- Large Skillet
- Large Pot
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 8 oz penne pasta about 2 cups dry
- 1 lb chicken breast or shrimp, tofu
- 1 tbsp jerk seasoning plus extra for sauce
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 cup bell peppers sliced (red, green, and yellow)
- 1 cup heavy cream or coconut milk
- 1 cup Parmesan cheese grated
- 1 tsp garlic powder
- 1/2 cup reserved pasta water optional, to adjust sauce consistency
Instructions
- Marinate chicken with jerk seasoning, olive oil, and lime juice for 15 minutes.
- Cook chicken in a skillet over medium heat for 5-7 minutes until cooked through.
- Boil pasta in salted water according to package instructions. Drain and set aside.
- In the same skillet, sauté bell peppers for 3-4 minutes. Add cream, garlic powder, and jerk seasoning. Stir until combined.
- Add Parmesan cheese and reserved pasta water (if needed) to adjust sauce consistency.
- Toss pasta and chicken with the sauce until evenly coated.
- Season with salt and pepper to taste. Garnish with parsley if desired.
Notes
Adjust spice levels by increasing or reducing jerk seasoning.