Rasta Pasta Recipe
Jamaican Rasta pasta is an easy weeknight dinner packed with color and flavor. It's a one-pot recipe made with tender chicken, bell peppers, and jerk seasoning in a creamy sauce.
Servings: 6 servings
Ingredients
- 1 pound boneless skinless chicken breast, cut into very thin slices (boneless skinless chicken thighs may be substituted)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, cut in half and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon jerk seasoning, more to taste (we use 1 ½ tablespoons and it is spicy but not too hot)
- 3 cups low sodium chicken broth
- 8 ounces pasta (see note)
- ⅓ cup heavy cream
- ¾ cup shredded parmesan cheese
- Red pepper flakes, for garnish if desired
Instructions
- Heat a large straight sided skillet or Dutch oven over medium-high heat.
- Season chicken with salt and pepper. When pan is hot, add olive oil and chicken. Cook for 3 to 4 minutes, stirring once or twice, or until lightly browned but not cooked all the way through.
- Add onions and bell peppers and cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent.
- Add garlic and jerk seasoning and cook, stirring, for 1 minute or until garlic is fragrant.
- Add chicken broth and pasta. Stir well to combine, bring to a boil, and push down pasta so it is submerged in broth.
- Reduce heat to medium, maintaining a simmer. Cover and cook, stirring frequently, until pasta is al dente, about 15 minutes (refer to package directions).
- Warm cream slightly in microwave (about 30 seconds).
- Reduce heat to low; stir in cream and parmesan cheese. Once parmesan has melted and sauce has thickened slightly, turn off heat and cover for at least 5 minutes.
- Serve in shallow bowls, garnished with red pepper flakes, if desired.
Video
Notes
- We recommend a short pasta such as ziti (as pictured), farfalle, rotini, or penne.
- Leftover pasta should be refrigerated promptly in a covered container. It will keep for 3 days.
- You can adjust the spice level of the dish by adding more or less jerk seasoning, depending on your preference.
Nutrition
Serving: 1.5cups | Calories: 256kcal | Carbohydrates: 10g | Protein: 25g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 724mg | Potassium: 694mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1609IU | Vitamin C: 83mg | Calcium: 187mg | Iron: 2mg
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