Creamy Rasta Pasta (Print Version)
# Ingredients:
→ Main Components
01 -
450g (16 oz) dried pasta—you can try rigatoni, penne, or even fusilli
02 -
2 cups rotisserie chicken (shredded) or 2 big chicken breasts
03 -
Three bell peppers in different colors, sliced into thin strips
04 -
Half a cup of freshly chopped green onions
05 -
2 to 3 garlic cloves, minced
→ Sauces and Flavor Boosters
06 -
3 tbsp jerk spice mix (split for use)
07 -
Two tablespoons of vegetable oil (split into two portions)
08 -
1/4 cup of stock—use veggie or chicken stock
09 -
Half a cup of cream or half-and-half
10 -
½ cup of grated parmesan, fresh if possible
# Instructions:
01 -
Follow the instructions on the pasta box to cook it till just tender. Stop before it's fully soft—it'll soften more with the sauce later.
02 -
If you're using raw chicken, cube it and toss with about 1½ tbsp of the jerk mix. Heat up 1 tbsp oil over medium heat in a sturdy pan. Cook the chicken till golden and done, then take it out and put it aside. (Skip this part if you're using pre-cooked chicken.)
03 -
With the same pan, pour in the remaining oil. Cook the bell peppers and green onions for about 3-4 minutes till they soften a bit. Then toss in the garlic and let it cook for about 30 seconds till it smells amazing.
04 -
Stir the remaining jerk spice into the pan. Pour in cream and stock, giving the mix a good stir. Drop the cooked chicken back in, and let it all bubble together for 3-4 minutes until it's nice and thick.
05 -
Melt the parmesan into the sauce, stirring till smooth. Then throw in the pasta and toss everything till it's coated well. Top off with green onions or parsley if you'd like before serving.
# Notes:
01 -
This indulgent dish blends jerk flavors with vibrant peppers for an easy meal that's ready in 15 minutes.
02 -
Jerk seasoning can be spicy. Use half the amount if you're looking for a tamer kick.
03 -
The name Rasta Pasta comes from the colorful bell peppers, a nod to the Rastafarian flag colors.