How Do You Make Rasta Pasta

Rasta Pasta Recipe – Creamy Pasta w/ Caribbean Jerk Chicken

Pasta mixed with jerk chicken and sautéed bell peppers in a Caribbean flavor is known as rasta pasta. A delicious midweek supper that can be prepared in just 30 minutes, this recipe is very delicious! It’s creamy, rich, spicy, and cheesy all at the same time.

What is Rasta Pasta?

I used to believe that Rasta spaghetti originated in the Rastafari culture of Jamaica, but I’ve since learned that this is not the case from my readers. With the three different colored bell peppers and the jerk flavor, this recipe is reminiscent of a Jamaican cuisine. It is a wonderfully comfortable pasta dish that has all of the cream and cheese that you need to feel good. The spaghetti also has a robust taste and an appealing spicy edge that will keep you craving it on a regular basis! The bell peppers are either sautéed or roasted before being combined with the cooked pasta and grilled chicken in a creamy and cheesy sauce to finish the dish.

Recipe Video

Despite the fact that this dish is simple to prepare, it is always beneficial to see a little video demonstration. Take a look at it in the video below!

How to Make Pasta Rasta

This dish is really quick and simple to prepare, so if you’re searching for a quick and easy cozy supper that you can whip up in no time, this is the recipe for you!

The Ingredients

• Chicken, either cooked or uncooked, is a popular dish. Whatever you happen to have on hand will suffice. The majority of the time, I use leftover rotisserie chicken. I prefer to use red, yellow, and green bell peppers, but I will use whatever is available to me
• Bell peppers Any form of tiny spaghetti will suffice here. I prefer to use penne, fusilli, or even bow tie pasta in my recipes. Green onions, often known as scallions, are used to garnish dishes. They are optional, however they enhance the flavor of the meal
• Jerk seasoning may be prepared from scratch or purchased
• Just make sure it’s a really excellent quality seasoning. When using low-quality jerk spice, the sauce and pasta will be insipid in flavor. Rasta pasta will be extra creamy and tasty if you use heavy cream and parmesan cheese as the main components. Garlic, oil, and vegetable stock are used in this recipe.

Create sure to also check out my Instant Pot Rasta Pasta recipe, which you can make in just minutes!

The Directions

• Cook the pasta in salted water according to package directions, draining it when it is “al dente” because it will be cooked further in the next steps. Although I’m using rotisserie chicken in this recipe, if you’d prefer to use a raw chicken breast, cube it up, season with jerk spice, then cook until it’s golden brown and cooked through, as I have in this video. then take from pot and place in a separate container to be used later
• Preparing the Vegetables: Cut the bell peppers (you may use different colors of peppers), green onions, and garlic into thin slices
• Set aside. Cook bell peppers and green onions in vegetable oil in a heavy-bottomed saucepan over medium heat until soft. Cook until the garlic is aromatic, then remove from the heat. Jerk seasoning should be added to the stew at this point. Pour in the heavy cream and chicken or veggie stock, stirring constantly. Simmer for a few minutes, or until the sauce has thickened a little bit more. Pour in the parmesan cheese and stir until it melts into the sauce, about 1 minute. Finally, add the chicken pieces and spaghetti and thoroughly combine everything to ensure that all of the components are evenly covered in the sauce. Add chives or parsley to garnish and serve
• Or

Also, feel free to substitute shrimp for the chicken in this Rasta Pasta recipe, or to include both chicken and shrimp in the same dish.

What Kind of Chicken Shall I Use?

In Rasta Pasta and other dishes, I frequently use leftover rotisserie chicken from the air fryer. It’s quite easy, and the chicken is absolutely delicious. If I don’t have any rotisserie chicken on hand, I just use a raw chicken breast that I chop into strips and shallow fried in jerkseasoning and a small amount of oil till cooked through.

Make It Dairy-Free

If you want to make this rasta pasta dish dairy-free, you can skip the heavy cream and use full-fat coconut milk or crushed tomatoes in its place.

Recipe Variations

There are many various types of rasta pasta available, and here are a few of the most popular:

• With chicken
• Without chicken
• With or without chicken There’s a vegan variant
• The chicken is served on the side (rather than being stirred with the pasta)
• With grilled or fried shrimp, for example

What Kind of Pasta Shall I Use?

In this rasta pasta dish, I recommend using penne, rigatoni, or bucatini, but you may also use other pasta forms like as fusilli or macaroni if you prefer. Take a look at this incrediblecornmeal porridge as well as this multipurpose green spice, which can be used to marinade a variety of meats and fish. Is this something you created? Make sure to write a review and tag me onFacebook, Instagram, or Pinterest if you enjoyed the book! Pasta mixed with jerk chicken and sautéed bell peppers in a Caribbean flavor is known as rasta pasta.

It’s creamy, rich, spicy, and cheesy all at the same time.

4 Pasta mixed with jerk chicken and sautéed bell peppers in a Caribbean flavor is known as rasta pasta. Despite the fact that it is only half an hour long, this meal is bursting with flavor and makes a fantastic midweek supper! It’s creamy, rich, spicy, and cheesy all at the same time.

• 1 pound (450 grams)pasta
• 2 chicken breasts (or other protein of choice) the following ingredients: 2 cups rotisserie chicken shredded
• 2 teaspoons vegetable oil Jerk seasoning (one tablespoon for frying chicken and one tablespoon for sauteeing bell peppers)
• One tablespoon jerk seasoning 1.5 tablespoons is used with the chicken, and 1.5 tablespoons is used in the sauce. peppers (ideally various colors) – sliced 3 bell peppers (preferably different colors)
• 12 cup green onions, sliced
• 2 cloves garlic, chopped
• 14 cup (60 mL) vegetable or chicken stock
• 12 cup (120 mL) heavy cream
• 12 cup (80 grams) grated parmesan cheese

• Cook the pasta according to the package directions, removing it when it is “al dente,” as you will be cooking it further in the next steps. In this recipe, I’m using rotisserie chicken, but if you want to make it with raw chicken breast, cube it and mix it with jerk spice before cooking it until it’s golden brown and cooked through. then remove from saucepan and leave aside to be added at a later time In a heavy-bottomed saucepan, heat the vegetable oil and sauté the bell peppers and green onions until soft. Cook until the garlic is aromatic, then remove from the heat. Jerk seasoning should be added to the stew at this point. Heavy cream, chicken stock, and vegetable stock should be added to the saucepan. Simmer for a few minutes, or until the sauce thickens, then stir in the parmesan cheese and the pasta
• Serve immediately. Garnish with chives, green onions, or parsley before serving

• For this dish, I prefer using penne, but you may also use rigatoni, bucatini, fusilli, macaroni, or farfalle (bow tie). Because of the amount of jerk seasoning used, this pasta is rather hot
• Thus, if you don’t like a lot of heat, reduce the amount of jerk seasoning to half. Alternatively, you can substitute raw chicken, which you should saute with jerk seasoning and vegetable oil before starting to cook the bell peppers
• If you don’t have any leftover shredded or rotisserie chicken, you can use raw chicken and saute it with jerk seasoning and vegetable oil before starting to cook the bell peppers. Alternatively, you may use full-fat coconut milk or crushed tomatoes for the heavy cream if you want to make this rasta pasta dairy-free.

742 calories, 92 grams of carbohydrates, 40 grams of protein, 23 grams of fat, 13 grams of saturated fat, 113 milligrams of cholesterol, 214 milligrams of sodium, 914 milligrams of potassium, 6 grams of fiber, 7 grams of sugar, 3422 international units (IU), 118 milligrams of vitamin C, 67 milligrams of calcium, and 2 milligrams of iron As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience.

Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators.

Reader Interactions

This spaghetti is ideal for those nights when you want a little bit of everything in one dish. It’s spicy, it’s creamy, it’s loaded with vegetables, it’s topped with chicken, and it’s topped with cheese. There isn’t a single taste or texture that this meal doesn’t offer in plenty. When it comes to pasta dishes, it’s uncommon to find one that has a nice degree of spiciness, but the jerk flavor in this recipe does just that! Having this quick and easy spaghetti recipe in our back pocket comes in handy on a hectic evening schedule.

You have to taste our Nashville Hot Chicken – it will make you break out in sweat.

Extra virgin olive oil (about 2 tablespoons), divided 1 cup sliced green bell peppers1 cup sliced red bell peppers1 cup sliced orange bell peppers1 cup sliced green onions1 cup sliced green onions plus additional green onions for garnish 3 cloves garlic, finely chopped a half cup of low-sodium chicken broth heavy cream (about 3/4 cup) 1/2 cup freshly grated Parmesan cheese, plus more for garnish

1. Cook the pasta according to the package directions until it is al dente. Drain the water and set it aside. 1 tablespoon jerk spice and salt should be applied to the whole surface of the chicken breasts. 1 tablespoon of oil should be heated in a large pan over medium heat. Cook the chicken until it is golden brown and no longer pink on both sides, about 8 minutes each side. Remove the pan from the heat and set it aside to cool. Cook for 3 to 4 minutes, or until peppers are largely soft, using the remaining oil. Cook for 1 minute, stirring often, until the green onions and garlic are aromatic. Season with the remaining jerk spice
2. Add the chicken broth and heavy cream and bring to a boil for 5 minutes, or until thickened. Chicken should be sliced. Stir in the Parmesan until it is completely melted, then add the pasta and chicken and toss until everything is well incorporated. Garnish with green onions and more Parmesan cheese before serving

This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Rasta Pasta With Jerk Chicken Recipe

• The following ingredients: 2 teaspoons of jerk seasoning
• 2 tablespoons of extra-virgin olive oil
• 1 tablespoon of garlic powder
• 1 tablespoon smoked paprika
• 2 boneless skinless chicken breasts

For the Pasta:

• 1 pound penne pasta
• 3 bell peppers, ideally a variety of colors, thinly sliced
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 pound penne pasta
• 2garlic cloves, minced
• 14cup jerk seasoning
• 2fresh thyme sprigs
• 1Scotch bonnet pepper, pierced but not sliced (optional)
• 12cup heavy cream
• 14cup vegetable or chicken stock
• 12cup grated Parmesan cheese
• 4 green onions, sliced plus extra for decoration

Preparation

1. Prepare the chicken as follows: Jerk seasoning, 1 tablespoon olive oil, garlic powder, and smoked paprika are combined in a medium-sized mixing bowl. Toss in the chicken to coat it in the sauce. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and up to 24 hours before serving. Remove the chicken from the refrigerator about 1 hour before cooking to allow it to come to room temperature
2. Preheat the oven to 400 degrees Fahrenheit. In a cast-iron skillet, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Using a spatula, sear the chicken breasts on both sides until browned, about 3 minutes per side. Afterwards, place the skillet in the oven and roast until the internal temperature reaches 165 degrees Fahrenheit, 15 to 20 minutes. Transfer to a cutting board and allow to rest for approximately 10 minutes before slicing on the bias. As chicken roasts, prepare the pasta: Bring a large pot of well-salted water to a boil on a high burner. Add the pasta, and cook according to the package instructions. Drain and set aside
3. Add 2 tablespoons oil to a heavy saucepan set over medium, and sauté bell peppers with green onions until peppers are slightly softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute
4. sAdd the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta
5. Top with the jerk chicken, and garnish with green onions. Serve hot

Rasta Pasta Recipe

It is possible that this content contains affiliate links. You can read more about my disclosure policy here. It’s the right blend of pasta, shrimp, and Caribbean ingredients in this deliciousRasta Pasta dish.

Prepare to be wowed by this creamy and vibrant meal that is brimming with so many different tastes. It’s impossible to go wrong with these Cajun chicken pasta or Tuscan chicken pasta recipes if you’re looking for more tasty chicken pasta dishes. Contents of the Table of Contents

• What Is Rasta Pasta
• What You’ll Need
• How to Make Rasta Pasta Recipe for Rasta Pasta
• What is in Jerk Seasoning
• Substitutions and Add-ins
• How to Make Rasta Pasta Suggestions for Serving
• Rasta Pasta Storage and Reheating Instructions
• Several more flavorful pasta dishes to experiment with
• Video of the recipe
• Complete recipe instructions

What Is Rasta Pasta?

Those who haven’t heard of Rasta Pasta will find it to be a lovely mix of Italian and Jamaican culinary traditions. Pasta in a cream sauce with colorful bell peppers, seasoned shrimp, and Caribbean seasonings is served with a side of grilled chicken. This meal, which has been sautéed to bring out the spicy and smokey tastes, is too delectable to pass up. It is also quick and easy to prepare, and it is quite flexible in terms of serving size. It’s both convenient and delicious!

What You’ll Need

• Penne pasta
• Peeled and deveined shrimp
• Arugula. Jerk seasoning– this seasoning adds a ton of flavor and may be prepared from scratch or purchased from a store. A dash of cayenne pepper (optional) adds a spicy bite to the meal. Season with salt and pepper (to taste)
• Avocado oil is a kind of vegetable oil that comes from the avocado fruit. Garlic cloves – give the meal a delightful pungent flavor by infusing it with the flavor of the cloves. A variety of red bell peppers are used for flavor and color. Orange bell pepper — additional fresh vegetables to add color and flavor to your meal
• Pasta water is a type of aqueous solution used to cook pasta. Heavy cream—adds creaminess and richness to the pasta
• Parmigiano Reggiano (grated)
• (Optional) green onion

Pro Tip: If you are unable to locateJerk seasoning orjerk paste, here is a fantastic method for making your ownjerk spice!

How To Make Rasta Pasta

• Prepare the pasta. Preparing the penne pasta is as simple as boiling it in salted water. When the pasta is finished, drain it, keeping 1 cup of the pasta water for later use. Season the shrimp with salt and pepper. Place the raw shrimp in a large mixing basin and season with 3 tablespoons jerk spice, salt, and pepper to taste, then toss thoroughly (cayenne pepper as well if you like). Combine the shrimp and spices in a large mixing bowl until completely coated. Cook the prawns until they are pink. Cook the shrimp in a pan with avocado oil over medium-high heat until they are pink. Cook the shrimp for a few minutes, or until they are pink and opaque in color. Then move them to a large mixing basin.

• Cook the garlic and peppers until they are soft. Place the minced garlic and sliced bell peppers in the same pan and sauté, stirring constantly, over medium-high heat until the peppers are soft. They should be soft after 3-5 minutes
• Prepare the sauce while they are cooking. Toss the pasta water and heavy cream into the pan of veggies and cook until the pasta is done. Allow the cream to come to a simmer before removing the pan from the heat and whisking in the grated Parmesan cheese until combined.

• Combine the spices, shrimp, and pasta in a large mixing bowl. Stir in the remaining jerk seasoning until well combined. After that, add the cooked shrimp and the penne, stirring to mix all of the ingredients. Decorate the Rasta Pasta with freshly chopped green onion before serving

What Is In Jerk Seasoning?

Jerk seasoning is a Jamaican spice blend that is often made out of a combination of spicy, sweet, and salty components, as well as aromatic herbs and spices. Most typically, it contains spices such as allspice, cloves, cinnamon, nutmeg, thyme, garlic, onion, brown sugar, ginger, salt, and a spicy ingredient such as Scotch bonnet peppers, cayenne peppers, or red pepper flakes. It can also contain a variety of herbs and spices. You may simply create your own, or you can get it at most grocery stores.

Substitutions And Add-ins

• Substitute another protein—Rasta pasta is frequently cooked with shrimp, fish, or chicken as the main protein. In place of the shrimp in this dish, you can substitute any of the options listed above or something else entirely if you like. Use a different type of pasta-Penne is a great choice, but you can also use other types of pasta such as fusilli, rigatoni, bucatini, or Fettuccine. You may even use gluten-free pasta for this recipe. Make it dairy-free-To make it dairy-free, simply use full-fat coconut milk for the heavy cream and nutritional yeast for the Parmesan cheese. Optional additional vegetables: If you want to add more flavor or spice to this Rasta Pasta, you may replace the colored bell peppers with jalapenos, chopped tomatoes, onion, or scallions.

Serving Suggestions

When it comes to preparing this savory pasta, there are several delectable possibilities. Here are some ideas on what to serve with rasta pasta:

• Meats: It can be served with a tenderloin of beef. Ribeye steak, braised beef, or air fryer steak are all options. Soups: A bowl of soup, such as this one, is a comfort food. Easy French Onion Soup (or any variation thereof) Panera Bread is a knockoff of the original. Soup with Broccoli and Cheddar
• With salad, such as thisSpinach Saladorsmoked salmon salad, you might serve it with a smoked salmon salad
• Sides: Garlic Cheese Bread, roasted air fryer veggies, or air fryer asparagus are all good options.

How To Store And Reheat Rasta Pasta

If you store it in an airtight jar in the refrigerated, this Rasta Pasta recipe will stay fresh for up to 3 days. To reheat it, either microwave it for a few minutes or reheat it in a pan on the stovetop over medium-high heat until it is well heated. If you find that the sauce has soaked too much into the pasta and it has become a little dry, you can add a dash of heavy cream.

More Flavorful Pasta Dishes To Try!

• Creamy Tomato and Mushroom Rotini Pasta
• Rigatoni Bolognese
• 30 Minute Cajun Shrimp Pasta
• Creamy Chicken Mushroom Pasta Recipe
• Pesto Gnocchi Recipe
• Ri

Recipe Video

• 1 pound penne pasta
• 2 pounds ham, peeled and deveined
• 5 tablespoons jerk seasoning divided
• Cayenne optional
• 1 pound ham, peeled and deveined
• 1 pound ham, peeled and deveined season with salt and pepper to taste 4Tbspavocado oil
• 4garlic cloves minced
• 1red bell pepper thinly sliced
• 1orange bell pepper thinly sliced
• 1cuppasta water
• 2cupheavy cream
• 1cupparmesan cheese grated
• 2green onions thinly sliced (optional)
• 4Tbspavocado oil
• 4Tbspavoc

• First, prepare 1 pound of penne pasta in a large pot of salted boiling water until al dente. Drain the pasta and set aside the pasta water. Save one cup of the pasta water once the pasta is finished cooking for later use. In a large mixing bowl, combine 2 pounds of big raw shrimp (peeled and deveined) with the rest of the ingredients. After that, season with salt and pepper to taste after adding 3 tablespoons of jerk spice or jerk paste. If you want to make it a little spicier, you may add a little of cayenne pepper to taste. Using a spoon, toss the shrimp with the spice until they are evenly covered. Heat 4 tablespoons of avocado oil in a pan over medium-high heat until shimmering. Once the shrimp is cooked, remove it from the heat and set it aside for a few minutes until it is pink and opaque. After that, remove the shrimp and place them in a basin. Garlic and peppers should be cooked together-In a large pan, heat 4 minced garlic cloves, 1 thinly sliced red bell pepper, and 1 thinly sliced orange bell pepper over medium heat until the peppers are soft. In a medium-high heat, stir the sliced bell pepper and garlic for approximately 3-5 minutes, or until the veggies are soft. Make the sauce: To make the sauce, combine 1 cup of the pasta water and 2 cups of heavy cream in a saucepan and bring to a boil. Then remove the pan from the heat and stir in 1 cup of shredded Parmesan cheese
• Then stir in 2 teaspoons of jerk spice
• Then remove the pan from the heat and serve. Add the cooked penne pasta and the cooked shrimp-At this point, add the cooked penne pasta and the cooked shrimp. Garnish with freshly cut green onion once you’ve stirred everything together.

The following frequently asked questions are addressed in the post above:

• Can’t seem to locate jerk seasoning? Check out the page for instructions on how to create your own. Substitutes and substitutes
• How to keep and reheat your food

The following are the nutritional values: 461 calories, 48 grams of carbohydrates, 36 grams of protein, 13 grams of fat, 3 grams of saturated fat, 294 milligrams of cholesterol, 1173 milligrams of sodium, 403 milligrams of potassium, 4 grams of fiber, 3 grams of sugar, 2542 international units of vitamin A, 44 milligrams of vitamin C, 350 milligrams of calcium, and 4 milligrams of iron. Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!

I feel that life is too short to waste time drinking lousy coffee and eating dull meals.

I hope you are able to discover something you like!

Reader Interactions

This rasta pasta dish gives traditional Italian spaghetti a Jamaican twist by using creamy coconut milk, a generous amount of fiery jerk spice, and a generous amount of taste. One of our all-time favorites, for sure. It’s time to eat some spaghetti, my friends. Today we’re making a pasta dish that you’ve probably never had before, something that’s different, vibrant, and bursting with flavor.

It’s a sort of a mashup dish that comes directly from Jamaica, a Caribbean-inspired twist on an Italian classic from the perspective of the region’s cuisine. Known as ” Rasta Pasta “, this dish is sure to please everyone.

What is Rasta Pasta?

Originally inspired by an Italian recipe, Rasta Pasta is a vibrant pasta meal that is created with a variety of bell peppers, a creamy sauce, and Caribbean seasonings. Although inspired by an Italian recipe, the dish is made using more typical Jamaican ingredients. Because of its distinct and appealing flavor, it has earned widespread popularity around the world, and you can find it on menus all over the world. The term “Rasta” alludes to “Rastafarianism,” a significant social movement that began in Jamaica in the 1930s and has spread around the world.

The most common ingredients are jerk chicken or shrimp, each of which imparts its own distinct flavor to the completed meal, however oxtail is also a popular addition.

The Origin of Rasta Pasta

Where did the recipe for Rasta Pasta come from? Even though many Jamaican cooks claim to have originated this iconic meal, one common version has it that a chef served a mixture of tomato sauce and cheese sauce sweetened with coconut milk over a bed of fettuccini to a party of visitors in the early 1900s. The visitors immediately made connections between the textures and colors of the meal and Jamaican culture, pointing out that the vibrant bell peppers resembled the colors of Rastafarianism and the patterns of the noodles suggested dreadlocks, among other things.

Although it is becoming increasingly popular at restaurants, making it at home is considerably more enjoyable.

This is my take on the subject.

Ingredients Needed for Rasta Pasta

• Olive Oil is a kind of oil that comes from the olive tree. Alternatively, vegetable oil, onion, and bell peppers can be used. Make use of bright colors in this situation. Make use of a variety of bell peppers, including green, red, and orange. Yellow is also a fantastic color
• Garlic and Jamaican Jerk Seasoning are used in this recipe. Try out my recipe for Homemade Jamaican Jerk Seasoning. Tomatoes are delicious. Fire roasted tomatoes are my favorite, although bottled chopped tomatoes are also delicious. Coconut Milk can be purchased canned or fresh, depending on your desire. Heavy cream is a suitable substitute, but it will not impart the coconut taste
• Parmesan cheese is also an acceptable substitute. Of course, we’re talking about Fettuccine Pasta. You can make use of others. Protein. Optional, depending on your desire
• And

How to Make Rasta Pasta – the Recipe Method

To begin, heat 2 tablespoons olive oil in a large skillet over medium heat, then add the onion and peppers. Cook them for about 5 minutes, or until they are tender. Combine the garlic and 1 tablespoon Jamaican jerk spice in a mixing bowl. Cook for 1 minute while stirring constantly. Isn’t it a lovely and vibrant design? Stir in the tomatoes until they are well-combined. Cook for 5 minutes to allow the tomatoes to break down. Cook for 5 minutes, stirring constantly, to thicken the coconut milk.

1. Remove the pan from the heat and stir in the Parmesan cheese to create a lovely creamy pasta dish.
2. Drain the pasta and combine it with the sauce.
3. Already, the dish is delectable and bursting with flavor.
4. Done!
5. It’s very vibrant.

Recipe TipsNotes

• The Red Hot Chili Peppers. Make the meal more visually appealing by using a colorful combination of ingredients, while this is not necessary for flavor. Jalapeno peppers, as well as a few of Scotch Bonnet peppers, were added in this recipe for a spicy kick of heat. Please feel free to use your favorite phrases. Tomatoes are more typical, as are brightly colored bell peppers. I’ve included some fire roasted tomatoes as a tribute to the recipe’s origins, as well as because I enjoy the flavor of fire roasted tomatoes in general. Instead of using tomatoes, many individuals are opting to use only the cheesy coconut cream sauce, which does not include tomatoes. Try both approaches and see which one you prefer. Sofrito, I really like both versions of this song. For an extra flavor boost, consider adding a few tablespoons of sofrito to the peppers and onions while they are simmering down to reduce the heat. Sofrito is a sauce that is used as a basis for incorporating flavor into a variety of foods ranging from soups to stews to pots of rice, and it is particularly popular in the Caribbean region. Check out my recipe for sofrito here. Coconut Milk is a type of milk that comes from coconuts. In this recipe, coconut milk is commonly added to add a creamy texture to the dish. Heavy cream, on the other hand, is a common substitute in this recipe. If you do not care for the flavor of coconut milk, heavy cream may be substituted
• The Pasta. For this recipe, I’ve used long fettucine, but any type of pasta would do
• Nevertheless, I recommend using long fettucine for the best results. Make it with penne pasta, rigatoni, bucatini, or farfalle for a delicious meal. Knorr’s Parma Rosa Sauce Mix, if that’s what you’re looking for. While many people make their sauces using a single packet of the Knorr’s Parma Rosa sauce mix, I’m bypassing it and instead utilizing fresh ingredients that I happen to have on hand. If it is more convenient for you to use Knorr’s Parma Rosa sauce mix, by all means do so. Proteins As previously said, Rastafarians do not consume shellfish and refrain from consuming most meats, hence Rasta Pasta is often a vegetarian option. Other cooks throughout the world, on the other hand, choose to include a protein, with shrimp and chicken being the most frequent options, as well as oxtail

Cookbook Recommendations

The following books, which I have found to be instructional and interesting on the subject of Jamaican cookery, are recommended for anyone who want to learn more about the cuisine.

• The book Authentic Jamaican Recipes, by John DeMers (affiliate link, my friends!) is a must-have. Flava, by Craig and Shaun McAnuff (affiliate link, my friends! )
• Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends! )

Try Some of My Other Popular Spicy Pasta Recipes

• Spicy Penne Arrabbiata
• Mike’s Mad Dog Mostaccioli
• Cajun Shrimp Pasta
• Pasta with Creamy Roasted Red Pepper Sauce
• Creamy Taco Pasta
• Jalapeno Popper MacCheese
• Buffalo Chicken MacCheese
• Spaghetti Verde
• Shrimp Fra Diavolo
• Spaghetti

Try These Other Jamaican Recipes

Do you have any questions? Please feel free to inquire! I’m delighted to be of assistance. If you like this dish, I’d appreciate it if you could leave a remark with a rating of 5 stars. Please also spread the word on social media. Don’t forget to tag us on Instagram with the hashtag #ChiliPepperMadness. I’ll be sure to pass it along! Thanks! — Michael H.

Rasta Pasta Recipe

This rasta pasta dish gives traditional Italian spaghetti a Jamaican twist by using creamy coconut milk, a generous amount of fiery jerk spice, and a generous amount of taste. Preparation time: 10 minutes Cooking Time: 20 minutes The Main Course is the first course in the sequence. American, Caribbean, and Jamaican cuisines are available. Pasta, recipe, and spicy are some of the keywords to remember. Servings:4 Calories:556kcal per serving

• 2 tablespoonssolive oil or vegetable oil
• 1 small onion chopped
• 1 green bell pepper sliced (I used jalapenos instead of green bell peppers to spice it up a bit, or you could add a Scotch Bonnet for extra heat)
• 1 red bell pepper sliced
• 1 orange bell pepper sliced
• 3 cloves garlic chopped
• 1 tablespoonJamaican jerk seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• Season with salt and pepper to taste
• 14 ounces fire roasted tomatoes (optional) OPTIONAL: I used canned tomatoes, but chopped tomatoes, whether canned or fresh, are also delicious. 1 cup unsweetened coconut milk The use of heavy cream is a suitable substitute, but it will not impart the coconut taste. 6 to 8 ounces fettuccine pasta
• 1 cup freshly grated Parmesan cheese (or more if desired)

• In a large skillet, heat 2 tablespoons olive oil over medium heat and add the onion and peppers. Cook them for around 5 minutes to soften them. Season with salt and pepper to taste after adding the garlic and 1 tablespoon Jamaican jerk spice. Cook for 1 minute while stirring constantly. Stir in the tomatoes until they are well-combined. Stir in the tomatoes for 5 minutes to break them down
• Then add the coconut milk and cook for another 5 minutes to thicken it up. If it becomes too thick, add a few tablespoons of water or chicken stock and whisk well. Remove the pan from the heat and stir in the Parmesan cheese
• Prepare fettuccine noodles according to package directions while your Rasta Pasta is cooking away in the background. Drain the pasta and combine it with the sauce.

5566 kcal|57g carbohydrate|20g protein|29 g fat|17 g saturated fat|2g polyunsaturated fat|8g monounsaturated fat|1g trans fat|65mg cholesterol|610mg sodium|551mg potassium|6g fiber|8g sugar|3194 IU vitamin A|105mg vitamin C|380mg calcium|Iron|5mg vitamin A, 105mg vitamin C, 380mg IMPORTANT: This recipe was revised on September 17, 2011 to incorporate additional information, images, and video. It was first published on October 21, 2019 in the print edition.

This Creamy Rasta Pasta Is the Ultimate Weeknight Dinner

Photograph courtesy of Sahara Bohoskey Rasta pasta is more than just a catchy name for a dish; it’s also a link between traditional Jamaican cuisine and Western influences that have been created by the diaspora of Caribbean people. Despite the fact that I did not grow up with this dish, I did grow up with jerk chicken, jerk spice, and my mother’s jerk fish stew served over rice and beans. When I was requested to come up with a recipe for this dish, I was excited. This dish is perfect for someone who wants a lot of flavor with minimal effort, due to the force of the jerk sauce (and, my gosh, does it pack a punch!).

Although chicken is used in this recipe, shrimp or fish would also be delicious; alternatively, you could omit the protein entirely.

What Is Rasta Pasta Made Of?

Rasta pasta is a dish that is cooked using jerk flavor, bell peppers, cream, and elbow macaroni. Jamaican flag colors are represented by the colors of the meal, which includes yellow pasta, blackened jerk chicken, green bell peppers and/or cilantro, among other ingredients.

What Type of Pasta Should I Use for Rasta Pasta?

It is possible to use any short dry pasta, such as penne, fusilli, or rigatoni, in this recipe. It is not recommended to use long noodles since it is hard to consume long-cut strips of bell peppers, pieces of chicken breast, and swirls of noodles while holding them in one hand. With the addition of jerk flavor and jerk chicken, Rasta pasta is made delicious.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (2 to 3 pounds)
• 1/4 cup + 1 tablespoon store-bought wet Jamaican jerk spice, ideally Walkerswood
• 1 1/2 pounds boneless, skinless chicken breasts (2 to 3 pounds)
• Mild Jamaican Jerk Seasoning (split into two halves)
• 1 pound bell peppers, any color (2 to 3)
• 1/4 bunch fresh cilantro
• 2 tablespoons olive oil
• Kosher salt
• 1 pound dried penne or fusilli pasta
• 1 tablespoon unsalted butter
• 3/4 cup heavy cream
• Finely grated Parmesan cheese, to garnish
• 1 pound dried penne or

Instructions

1. In a large zip-top bag, combine 1 1/2 pounds boneless, skinless chicken breasts and 1/4 cup jerk marinade. Refrigerate overnight. Massage the marinade into the chicken breasts and let aside for 30 minutes at room temperature to soak up the flavors. In the meantime, core and seed 1 pound bell peppers, then slice into 1/2-inch strips to use as a vegetable garnish. Finely cut the leaves from 1/4 bunch fresh cilantro till you have 1/4 cup
2. Bring a big saucepan of salted water to a boil
3. Drain the cilantro leaves and set aside. Remove the chicken from the marinade and blot it dry with paper towels while discarding the marinade in the meantime. Heat 2 tablespoons olive oil in a big high-sided pan over medium-high heat until it shimmers, about 2 minutes total. Cook for 7 to 8 minutes, or until the chicken is browned on the outside and has a dark crust below. Cook until the second side is browned and the chicken is cooked through, about 6 to 8 minutes more on the second side of the pan. Transfer the chicken to a chopping board that has been cleaned. There is no need to wash the pan
4. Add 1 pound dry penne to a pot of boiling water and cook until al dente according to the package directions
5. Save the skillet. Using the reserved skillet, melt 1 tablespoon of unsalted butter over medium heat until melted. Add the bell peppers and use a wooden spoon to scrape out any browned pieces from the bottom of the skillet before adding the tomatoes. To remove the blackened pieces that have accumulated at the bottom of the pan, add 1 to 2 tablespoons water at a time until they do. Cook for 6 to 8 minutes, or until bell peppers are softened
6. Remove from heat and mix in 3/4 cup heavy cream and the remaining 1 tablespoon jerk spice until well combined. Bring the sauce to a simmer and continue to boil until it has slightly thickened and is thick enough to coat the back of a spoon, about 4 minutes more. Meanwhile, cut the chicken into 1/2-inch-thick slices across the grain
7. Set aside. Toss the spaghetti with the cilantro in the skillet until everything is well-combined. Toss the ingredients together and season with kosher salt to taste. Serve the pasta topped with the chicken and freshly grated Parmesan cheese on a serving platter.

Recipe Notes

Despite the fact that this pasta is best eaten immediately, leftovers can be stored in an airtight container in the refrigerator for up to three days. Sahara BohoskeyContributorEnglish, Italian, and Jamaican, born and bred in the heart of Tokyo, Japan (between cultural hubs Harajuku, Shibuya, and Roppongi), I’ve always had a passion for beauty, even as a child. I’m a writer, editor, and consultant. At the Fashion Institute of Technology, I worked with publications such as Harper’s Bazaar and NYLON as well as fashion public relations businesses and online retailers such as La Garçonne.

Cuisine, still and food styling, writing, making videos, and engaging with my community are some of my favorite things to pursue.

My aesthetic is stylized-raw; picture slice-of-life with a dash of glam when describing it. When it comes to dealing with items that I believe in, I look for those that are locally sourced, ethically run, and that pay close attention to workmanship. FollowSahara

Best Rasta pasta Recipe – Jerk Shrimp Pasta

This recipe for Rasta spaghetti with shrimp, scouts honor, will change your life. A simple pasta dish with flavors influenced by the Caribbean and Italian cuisines. Penne pasta is mixed in a creamy, cheesy sauce with jerk flavor on the side. It’s extremely amazing, and weeknight supper just got a whole lot better!

Jamaican – Italian food fusion

Rasta spaghetti is a meal that my family has grown to like in recent years; it is definitely one of the tastiest pasta dishes I have tried in a long time, and it was a hit with my children as well. With just the proper amount of spice, this creamy pasta dish is delicious! We promise it is not so hot that it will blow your head off; you can easily adjust the level of heat to suit your preferences. I make no claim to the invention of this recipe and disclaim all responsibility for it. However, I believe it would be unfair not to share my version of Rasta Shrimp Pasta with you all because it is so delicious.

– Posts related to pink pasta sauce are found here.

What is Rasta pasta

Rasta spaghetti is a sort of creamy pasta dish that is influenced by the tastes of Jamaica as well as Italian cuisine. The term “Rastafarianism” is not used to describe this practice. Despite the fact that Rastafarians are vegetarians, this meal is not, despite the fact that it may be made such. Here are a few interesting facts regarding this pasta dish.

• Thanks to the trio of bell peppers (green, yellow, and red), which represent the Rastafari colors, this dish is bright and colorful.

• Lorraine Washington is credited for serving it for the first time at Negril, Jamaica, and she did it with ackee, according to legend. This meal has grown since then and is now very popular across the world. It may be cooked with any protein of your choosing and can be made vegan or vegetarian. In the Eaters, you’ll find an article on the future of Jamaican fusion food, which you’ll find interesting if you’re interested in more Jamaican food fusion.

• It has a great flavor! I’m sorry, but I can’t put enough stress on the term flavorful. If you have ever used jerk seasoning in a dish previously, you will understand what I’m talking about. This pasta recipe is flavored with Caribbean flavors such as jerk chicken, all spice, scotch bonnet peppers, and scallions
• It is also gluten-free.

• This is a creamy meal that is similar to alfredo sauce, with the exception that it is superior

• It is traditionally made with penne pasta, but you can substitute any other type of pasta of your choice, such as fusilli or rigatoni.

What you will need

Penne pasta may be substituted for any other type of pasta. Various colored bell peppers: I used red, green, and yellow bell peppers, but you may use any color bell pepper you have on hand. Cheddar cheese can be substituted with any other melting cheese of your choosing. Parmesan cheese is a kind of cheese from Italy. Scallions, commonly known as green onions or spring onions, are a kind of onion. Raw jumbo shrimp: you may also use fish, poultry, or beef in place of the shrimp. Onion If you are unable to tolerate the heat, substitute cayenne pepper or simply use black pepper to taste in place of the scotch bonnet.

Jerk seasoning: this may be created from scratch or purchased from a store; there is no judgment here.

Allspice, which is also known as pimento, is a spice that is used in cooking.

How to make Rasta pasta

Preparing the ingredients includes the following steps: Cut the bell peppers into strips and put them aside with the onions, scotch bonnet peppers, and garlic. Using a fine mesh strainer, clean and devein the shrimp if using. Season with 12 tablespoons jerk spice, mix well, and marinate for about 10 minutes, or more if time is not a concern. The pasta should be cooked until al dente in salted water, with about 1 cup of the pasta water being saved for later use. Drain and set aside the pasta. To prevent the pasta from clumping together, drizzle roughly 1 tablespoon of oil over it and toss to coat evenly.

1. The shrimps should be cooked as follows: heat the olive oil over medium high heat until shimmering, then gently add the shrimps to the hot pan and cook for about 2 to 3 minutes per side, depending on their size.
2. Remove it from the pan and transfer it to a platter before setting it aside.
3. Cook for a further minute after adding the scallions, jerk seasoning, salt, and black pepper.
4. Cook for another minute or two after adding the chopped garlic.
5. Add the chopped scotch bonnet, smoked paprika, and allspice and stir again.
6. Toss with a fork and season with salt and pepper to taste.

Finally, add the cooked shrimps back to the spaghetti and toss everything together. Discard the heat and give it a good swirl as soon as you can. Garnish with freshly baked garlic bread.

Tips

This dish may be converted to a vegetarian or vegan version by replacing the heavy cream with either coconut milk or cream of coconut. Instead of chicken, fish, or shrimp, vegetables such as mushrooms, zucchini, egg plants, or any other vegetable of your choice can be used. Instead of raw chicken or shrimp, use leftover cooked chicken or shrimp; if using cooked chicken or shrimp, add it to the creamy sauce so that it becomes infused with the jerk flavor. If you are using cooked shrimp or prawns, add them towards the end of the cooking process to avoid overcooking them.

Then you’re in for a treat since you can create this simple Rasta pasta dish in your pressure cooker in no time at all.

Keep an eye out for any threats.

How to store

The fact that Rasta pasta creates the greatest leftovers will delight you; it really tastes better the next day. What’s not to like about this? Refrigerate for up to 3 days if stored in an airtight container once it has cooled completely to room temperature. To reheat the pasta, pour a small amount of water over it and cook it in the microwave for a few minutes or on the stovetop until hot.

More easy weeknight dinner pasta recipe

Pasta with creamed meat Pasta with vegetables baked in the oven Pasta with garlic and butter Pasta with cream and bacon Pasta with broccoli that is simple to make Tuna pasta from a can Pasta salad with cream sauce Pasta with creamed mushrooms If you try this simple pasta dish, please let me know how it turned out by leaving a comment. Tag me on Instagram @thedinnerbite and save the image to yourPinterest board. If you haven’t already, please subscribe to the blog to receive free new recipes in your email.

Best Rasta pasta Recipe – Jerk Shrimp Pasta

• Ajoke This recipe for Rasta spaghetti with shrimp will change your life. A simple pasta recipe with Caribbean and Italian flavors that is sure to please. Penne pasta is mixed in a creamy, cheesy sauce with jerk flavor on the side. It’s really amazing, and weeknight supper just got a whole lot more interesting. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Course CuisineAmerican, British, and Caribbean cuisines are served as main courses and pasta dishes. Servings4Calories622kcal

• 300 grams of penne pasta
• 3 bell peppers
• 1 pound jumbo shrimp cleaned and deveined
• 13 cups cheese
• 13 cups Parmesan
• 13 cups chicken stock
• 3 stalks scallion sliced
• 1 small onion
• 1scotch bonnet
• 112 teaspoon jerk seasoning divided half for the shrimps and the other half for the creamy sauce
• 1 scotch bonnet
• 1 scotch bonnet 4 chopped garlic gloves
• 2 teaspoons paprika
• 1 teaspoon all spice
• 4 garlic gloves 1 cup double cream
• Season with salt and pepper to taste

• Preparing the ingredients includes the following steps: Separately slice the bell peppers into strips and put aside with the onions, scotch bonnet peppers, and garlic
• Clean and devein the shrimps if you’re using them, then season with 12 tablespoons of jerk spice, mix well, and marinate for around 10 minutes, or longer if time is not an issue. The pasta should be cooked until al dente in salted water, with about 1 cup of the pasta water being saved for later use. Drain and set aside the pasta. To prevent the pasta from clumping together, drizzle roughly 1 tablespoon of oil over it and toss to coat evenly. Alternatively, rinse the pasta under cold water to remove any remaining starch
• And The shrimps should be cooked as follows: heat the olive oil over medium high heat until shimmering, then gently add the shrimps to the hot pan and cook for about 2 to 3 minutes per side, depending on their size. It is important not to overcook the meat because it will be added back to the pasta later. Removing it from the pan and transferring it to a platter, then setting it away
• Preparing the creamy sauce: Continuing to use the same pan that you used to sautee the shrimp, add the chopped bell peppers and onions and saute for 1 to 2 minutes, moving the vegetables about the pan to ensure they don’t burn. Cook for a further minute after adding the scallions, jerk seasoning, salt, and black pepper. Chicken stock should be used to deglaze the pan. Cook for another minute or two after adding the chopped garlic
• Pour the double cream over the sautéed veggies and mix to blend. Add the chopped scotch bonnet, smoked paprika, and allspice and stir to combine. Stir in the parmesan cheese and cheddar cheese until they are completely melted into the creamy sauce. Try it out and adjust the seasoning to your liking. Add the cooked pasta to the sauce and toss to incorporate
• If the sauce is too thick, add some of the leftover spaghetti to thin it out a little. Finally, add the cooked shrimps back to the spaghetti and toss everything together. Remove the pan from the heat and serve it immediately. Enjoy

Tips This dish may be converted to a vegetarian or vegan version by replacing the heavy cream with either coconut milk or cream of coconut. Instead of chicken, fish, or shrimp, vegetables such as mushrooms, zucchini, egg plants, or any other vegetable of your choice can be used. Do you have an instant pot? Then you’re in for a treat since you’ll be able to cook this simple Rasta spaghetti in your kitchen gadget. Instead of raw chicken or shrimp, use leftover cooked chicken or shrimp; if using cooked chicken or shrimp, add it to the creamy sauce so that it becomes infused with the jerk flavor.

Calories:622kcal Carbohydrates:88g Protein:44g Fat:10g 4 g of saturated fat Cholesterol:302mg Sodium:1165mg Potassium:712mg Fiber:7g Sugar:9g Vitamin A: 4454 International Units (IU).

Please keep this in mind while reading the label.

Under no circumstances will thedinnerbite.com be liable for any loss or damage incurred as a consequence of your reliance on nutritional information provided on this website. jerk shrimp spaghetti, rasta pasta, rasta pasta recipe, jerk shrimp pasta

Creamy Rasta Pasta Recipe with Jamaican Jerk Chicken

Preparation time: 15 minutes Preparation time: 25 minutes Time allotted: 40 minutes

Ingredients

• 1 1/2 teaspoons onion powder
• 1 1/4 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon fine sea salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons onion powder

Chicken and Pasta Sauce:

• 3 cups dry penne (300 grams)
• 1 tablespoon butter
• 1 pound boneless skinless chicken breast (2 large chicken breasts)
• 1 1/2 tablespoons olive oil
• 3 cups dry penne (300 grams)
• 1 medium red bell pepper (stem and seeds removed, sliced into 1/4″ thick strips)
• 1 medium orange bell pepper (stem and seeds removed, sliced into 1/4″ thick strips)
• 1/2 cup sliced green onion (about 5 stalks, plus additional for garnish)
• 2 cups chicken broth
• 4

Instructions

1. Combine all of the spice ingredients in a large mixing bowl, then measure out 1 1/2 tablespoons for the chicken and 1 tablespoon for the sauce.

Pasta Part 1:

1. Set the stove on high heat and bring a big pot of salted water to a boil.

Jerk Chicken:

1. Measure out 1 1/2 tablespoons of the Jerk seasoning into a medium-sized mixing dish and whisk in the olive oil until well combined
2. Set aside. Making use of a sharp knife, butterfly the chicken all the way through, resulting in four equal pieces. Coat the chicken breasts with the oil and spice mixture. Cook the chicken in a large nonstick pan over medium-high heat until charred on both sides, about 3 minutes each side, or until an instant read meat thermometer registers 165 degrees Fahrenheit for the internal temperature of the chicken. Remove the chicken from the pan and set it aside after it has finished cooking. Reduce the heat to a medium setting. Melt the butter in the pan

Pasta Part 2:

1. Cook the pasta until al dente according to the package directions
2. Drain and set aside.

Creamy Jerk Sauce:

1. Cook the sliced bell peppers in the greased pan for approximately 5 minutes, or until they are tender. Once the peppers are cooked, put in the minced garlic and green onions and simmer for approximately 2 minutes, or until the garlic and green onions are fragrant. Stir in the remaining Jerk spice, then pour in the chicken broth and heat to a slow boil, stirring constantly. Cut the cream cheese into cubes and combine it with the parmesan cheese, mixing until the cheese is completely melted. Reduce the heat to low and continue to cook for 7-8 minutes, or until the sauce has thickened. Cooked chicken should be sliced
2. Adding the penne pasta and chicken after the sauce has thickened is a good idea. Remove from heat and garnish with the remaining chopped green onion and more parmesan cheese, if preferred

Notes

Use 2 1/2 Tablespoons of prepared jerk seasoning for a total of 2 1/2 Tablespoons.

Nutrition Information:

1/6Amount Per Serving (in grams): Calories:463 18.4 g of total fat Carbohydrates:46.6g Carbohydrates (net): 43.8 g Fiber:2.8g Sugar:5.2g Protein:28.7g Nutritional information is not always up to date and correct. This dish yields 4 big servings or 6 mini portions each batch. The nutrition information was determined for portions that yielded 6 servings each.

DID YOU MAKE THIS RECIPE?

In order for us to view your great lunch, tag @KeyToMyLime on Instagram. Rasta Pasta will quickly become one of your favorite supper ideas! It’s excellent, and it’s quite simple to prepare.

Rasta Pasta (30 Minute Dinner)

In less than 30 minutes, you can have delicate bits of chicken, bell peppers, and jerk flavor in Rasta Pasta. On those hectic weeknights, everyone may benefit from having a couple 30-minute supper recipes in their back pocket! Attempt my delectableEasy Baked Ziti or wonderfully cheesyOne-Pot Chili Mac and Cheese recipes. the next time you need to have dinner on the table as soon as possible! Traditionally prepared in the Caribbean manner, Rasta Spaghetti is a hearty meal that mixes sautéed bell peppers, succulent chunks of chicken, and a creamy cheese sauce over pasta.

It’s a toss-up between the reasons why I love coming back to this spicy Rasta Pasta chicken recipe time and time again.

Most likely, all of the above.

You can also simply switch up the flavor of this meal by serving it with sautéed shrimp instead of chicken for a completely different take on the classic dish!

Ingredient Notes

Cooking the penne pasta in boiling water while slicing the skinless chicken breasts is the first step in our Rasta Pasta dish. Once the chicken has been cut, it will be coated with jerk spice before being cooked in olive oil. To complete this recipe, sauté red, green, and yellow bell peppers with green onion and garlic until they are soft and translucent. Then, combine the chicken broth, full-fat coconut milk, and parmesan cheese in a separate bowl. Alternatively, if you don’t care for jerk seasoning due to the fact that it is generally hot, you may easily make your own instead of purchasing a pre-made envelope!

If you like, you may serve this meal over your favorite type of pasta!

How To Make Rasta Pasta

1. Raw chicken breasts are sliced and then tossed in a spicy jerk spice mixture
2. A dutch oven with oil on medium heat should be used to fry the chicken until no pink remains in it. Remove it off the table and place it away
3. Cook the bell peppers in the same dutch oven with the oil until they are soft. Cook for another minute after you’ve added the garlic and remaining jerk spice. Bring the chicken broth to a boil after pouring it in. Afterwards, whisk in the coconut milk and cook until the mixture thickens. In a separate bowl, combine the chicken and parmesan cheese. Remove the pan from the heat and stir
4. Once the cheese has melted, toss in the al dente penne pasta that has been cooked till al dente. Serve with parmesan cheese and take pleasure in it

Can I Use Leftover Chicken In Rasta Pasta?

Yes, you would want to use around 2 cups of chicken that has been chopped or shredded.

Instead of cooking it in olive oil, you would simply combine it with the jerk spice and set it aside.

I Don’t Have Coconut Milk – What Else Could I Use?

Heavy cream, coconut cream, or half-and-half are all acceptable substitutes.

What Could I Substitute For The Chicken Broth?

You may also use veggie broth or a mixture of 1 cup of water and 1 tablespoon of olive oil instead of the water.

How Much Garlic Powder Would I Substitute For 2 Cloves Of Garlic?

It is necessary to use 1 1/4 teaspoons of garlic powder in this recipe. Whenever I’m searching for a quick and easy weekday dinner, this Rasta Pasta is one of my go-to options. Take a look at these 30 minute dinners that are packed with pasta and are sure to please your family!

• American Chop Suey– A delicious meal made with ground beef, tomato, onion, green pepper, macaroni, and spices that the whole family will enjoy
• American Chop Suey– A delicious meal made with ground beef, tomato, onion, green pepper, macaroni, and spices that the whole family will enjoy
• Recipe for Instant Pot Chicken Parmesan Pasta – This pasta dish is stuffed with tomato sauce, cheese, and chicken and is perfect for a quick midweek supper. Casserole of Cajun Chicken Pasta– Spicy cajun-rubbed chicken is served over a bed of pasta that has been mixed with a creamy sauce that has a kick to it. Recipe for the Best Ever Creamy Mac and Cheese – A creamy mac and cheese dish cooked in the oven using sharp cheddar and parmesan cheese as well as heavy cream, whole milk, butter, and mustard powder Quick and Easy Instant Pot Chicken Alfredo – a rich, creamy, cheesy dish served with soft bits of sautéed chicken.

Rasta Pasta

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Let’s Connect!

If you’ve tried this recipe, please let me know what you thought of it in the comments section below and leave a review; I appreciate hearing from you! Please remember to tag me –@sugarandsoulco– on Instagram and Pinterest when you post your pictures.

Rasta Pasta

In less than 30 minutes, you can have delicate bits of chicken, bell peppers, and jerk flavor in Rasta Pasta. Preparation time: 15 minutes Cooking Time: 15 minutes Time allotted: 30 minutes CourseDinner, Main Course, and Dessert Cuisines include American and Jamaican cuisines. Servings6people Calories659

• 1 poundPenne pasta
• 2 boneless skinless chicken breasts
• 3 tablespoonsjerk seasoning divided
• 2 tablespoonssolive oil divided
• 1 poundPenne pasta
• 1 red bell pepper (sliced or chopped)
• Green bell pepper (sliced or chopped)
• Yellow bell pepper (sliced or chopped)
• 12 cup green onion (chopped)
• 2 cloves garlic (grated or squeezed)
• 1 cup chicken broth (optional). green onions sliced thin and/or parsleyoptional garnish
• 14 ounces full-fat coconut milkor one 14 ounce can
• 2 cups parmesan cheesefreshly grated, divided – 1 12 cup for the recipe, 12 cup for the garnish
• 14 ounces full-fat coconut milk or one 14 ounce can

• Cook the pasta until it is al dente or to the desired softness in boiling water. Using uncooked chicken, cut it into slices (about finger size). 1 Tablespoon jerk seasoning should be tossed with the chicken. Fry the chicken in 1 tablespoon oil in a dutch oven until it is cooked through (for about 5 minutes, until no pink left). Remove the chicken from the dutch oven and place it somewhere safe. Cook the bell peppers for 5 minutes in the same dutch oven with 1 tablespoon oil, using the same dutch oven. Cook for another minute after adding the garlic and jerk spice. In a saucepan, bring the chicken broth to a boil, then stir in the coconut milk and decrease the heat to a low level. Allow 5 minutes for the broth mixture to thicken before turning off the heat. Combine the chicken and parmesan cheese in a large mixing bowl. Remove the pan from the heat and thoroughly mix it
• Once the cheese has melted, add in the penne and mix well. If you allow the pasta to cool for a few minutes, the sauce will thicken and become more sticky
• Continue to gently stir until all of the ingredients are fully combined. Serve with the 12 cup of parmesan cheese that was set aside.

• Jerk spice is typically considered to be mildly spicy. Instead of using cayenne pepper, you can make your own jerk seasoning by mixing together salt, pepper, thyme, allspice, brown sugar, garlic powder, and cinnamon – just leave out the cayenne pepper that is typically used with this seasoning. If you are not a fan of heat but enjoy all of the flavors of this recipe, you can substitute salt, pepper, and thyme for the cayenne pepper in the recipe. Instructions for storage: The Rasta Pasta will keep in the refrigerator for 3-4 days. The dish reheats well on the stovetop, in the oven, or in the microwave, depending on your preference. Reheating the dish with remaining cheese and coconut milk or broth will allow you to include a small amount of each. The freezer should store it for up to 6 months if it is properly packed and sealed. Other possible answers to the FAQ:

• Does this recipe allow me to utilize leftover chicken? Yes, you would want to use around 2 cups of chicken that has been chopped or shredded. Instead of cooking it in olive oil, you would simply combine it with the jerk spice and set it aside. I can’t seem to locate coconut milk anywhere — is there anything else I could use? Heavy cream, coconut cream, or half-and-half are all acceptable substitutes. Can you tell me what I might use in place of the chicken broth? You might use veggie broth or a mixture of 1 cup water and 1 tablespoon olive oil
• However, this is not recommended. What amount of garlic powder should I use in place of 2 cloves of fresh garlic? In this recipe, you would need 14 teaspoons of garlic powder
• Nevertheless,

Calories:659kcal Carbohydrates:66g Protein:33g Fat:30g 19 g of saturated fat 1 gram of trans fat Cholesterol:47mg Sodium:803mg Potassium:739mg Fiber:5g Sugar:4g 2276 International Units of Vitamin A Vitamin C (83 milligrams) Calcium:453mg Iron:5mg