Creamy Rasta Pasta (Print Version)
# Ingredients:
→ Core Ingredients
01 -
450 grams (16 ounces) dried pasta like rigatoni, fusilli, or penne if you prefer
02 -
2 big chicken breasts or about 2 cups shredded cooked chicken
03 -
3 bell peppers, any colors, sliced into thin strips
04 -
Half a cup of chopped green onions
05 -
2-3 garlic cloves, finely chopped
→ Flavor & Sauce
06 -
3 spoonfuls of jerk seasoning (use part of it in steps)
07 -
2 spoonfuls of cooking oil, split for different steps
08 -
Quarter cup of chicken or veggie broth
09 -
Half a cup of heavy cream or half-and-half
10 -
Half a cup of grated parmesan cheese
# Instructions:
01 -
Boil the pasta according to the instructions on the box, stopping when it’s firm to the bite. It'll soften more when mixed with the sauce later, so don’t overdo the cooking.
02 -
Chop raw chicken breasts into small pieces if not using pre-cooked chicken. Toss these with about 1.5 tablespoons of jerk seasoning. Heat a tablespoon of oil in a sturdy pan on medium and cook the chicken until golden and tender. Put it aside when done. (Skip this if working with already cooked chicken.)
03 -
Using the same pot, heat the other tablespoon of oil. Toss the bell peppers and green onions in and sauté them for 3-4 minutes so they soften a bit. Add the chopped garlic and cook for 30 seconds till it smells amazing.
04 -
Pop the remaining jerk seasoning into the pot with the vegetables. Stir in the cream and broth, then add the chicken you set aside. Simmer for a few minutes until the mixture thickens slightly.
05 -
Mix the grated parmesan into the sauce, letting it melt smoothly. Drop in the cooked pasta and toss until every piece is coated with the creamy goodness. For a finishing touch, sprinkle with extra chopped green onions or parsley before you serve.
# Notes:
01 -
With its jerk seasoning and vibrant peppers, this creamy dish is a perfect quick dinner! You’ll have it ready in no time.
02 -
The spice level is bold thanks to the jerk seasoning. Use less if you like a gentler kick.
03 -
The bright peppers in this dish reflect the traditional Rastafarian colors, giving it the name Rasta pasta.