Rasta Pasta
A vibrant one-pot meal infused with Caribbean flavors, combining jerk seasoning with creamy pasta and colorful bell peppers.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Ingredients
Pasta
- 16 ounces dried pasta
Chicken
- 2 large chicken breasts or 2 cups of shredded rotisserie chicken
Vegetable Oil
- 2 tablespoons vegetable oil 1 tablespoon for frying chicken and 1 tablespoon for sautéing bell peppers
Jerk Seasoning
- 3 tablespoons jerk seasoning 1.5 tablespoons with the chicken, and 1.5 tablespoons in the sauce
Bell Peppers
- 3 bell peppers in different colors, sliced
Green Onions
- ½ cup green onions sliced
Garlic
- 2-3 cloves garlic minced
Stock
- ¼ cup vegetable stock or chicken stock
Cream
- ½ cup heavy cream or half and half
Parmesan Cheese
- ½ cup parmesan cheese grated
Instructions
- Step 1: Cook the Pasta - Start by boiling a large pot of salted water. Once boiling, add the dried pasta and cook according to the package instructions until al dente. Remember to reserve about a cup of pasta water before draining.
- Step 2: Prepare the Chicken - If you’re using chicken breasts, season them generously with 1.5 tablespoons of jerk seasoning. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-7 minutes on each side, or until cooked thoroughly. Once done, remove from the skillet and let it rest before slicing or shredding.
- Step 3: Sauté the Vegetables - In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the sliced bell peppers, minced garlic, and green onions. Sauté for about 4-5 minutes or until the vegetables are tender but still vibrant.
- Step 4: Make the Sauce - Reduce the heat to low. Pour in the vegetable or chicken stock and stir in the remaining 1.5 tablespoons of jerk seasoning. Let it simmer for a couple of minutes before adding the heavy cream. Stir continuously until the sauce is well combined and starts to thicken.
- Step 5: Combine Everything - Return the cooked pasta to the skillet, and add the sliced or shredded chicken. If the sauce seems too thick, adjust it by adding some reserved pasta water until you reach your desired consistency. Stir in the grated parmesan cheese until it melts and integrates into the sauce, creating a creamy, flavorful coating for the pasta.
- Step 6: Serve and Enjoy! - Give the dish a final stir and serve immediately. Garnish with extra sliced green onions or a sprinkle of parmesan on top for an eye-catching presentation.
Notes
Don’t skip the pasta water! It can help to adjust the sauce’s consistency and will add extra flavor. If you’re short on time, using shredded rotisserie chicken is a great time-saver. Adjust the level of jerk seasoning to suit your spice tolerance; you can even add a splash of lime for a fresh kick.