Rasta Pasta
Rasta Pasta - a Jamaican-inspired one-pot dish with creamy cheesy pasta tossed on top with jerk chicken and bell peppers. Creamy, cheesy and spicy!
Servings 5 - servings
Calories 503kcal
Ingredients
Chicken Seasoning
- 2 pounds (908 g) boneless, skinless chicken thighs or breasts
- salt to taste
- 2-3 teaspoons (8-12 g ) jerk seasoning
Rasta Pasta
- 2 tablespoons (28 ml) canola oil
- ½ medium onions , sliced
- 2 teaspoons (10 g) minced garlic
- 1 teaspoon (0.80 g) fresh thyme
- 1 red bell pepper , sliced
- 1 green bell pepper , sliced
- 1 orange bell pepper , sliced
- 1 teaspoon (2 g) paprika
- 2 teaspoons (10 g) Worcestershire
- ¼ cup (60 ml) chicken stock
- ½ - 1 cup (120 - 240 g) heavy cream
- ½ cup (50 g) freshly grated Parmesan cheese
- 8 ounce (224 g) Penne pasta
- 1 green onions , sliced for garnish
Instructions
- Cook pasta in a large pot, according to box instructions. Salt according to taste, drain and set aside.
- Place chicken thighs in a medium bowl, then generously season the chicken with salt and jerk seasoning, making sure all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours
- Heat a heavy cast iron skillet over medium high heat. When the pan is hot, add about 1 tablespoon of oil to cover the bottom of the pan. Using a thong, add in the chicken and sear both sides until golden or until fully cooked through and juice from the chicken runs clear, about 8-10 minutes on each side, depending on the thickness of the chicken. For faster cooking you may cut chicken in bite size pieces .Remove from the pan and set aside.
- Add remaining oil to the pan, cook onions, garlic and thyme stirring for about a minute until onions is soft. Then add in bell peppers, cook for about 2 to 3 minutes stirring occasionally. Season with paprika, Worcestershire and the remainder of the jerk spice.
- Pour in chicken stock and heavy cream, bring it to a boil then simmer for about 3-4 minutes , add parmesan cheese and cook for another minutes. Slice prepared chicken and set aside
- Finally toss in pasta and with sliced chicken or serve with chicken on top , like I did.
- Sprinkle with green onions and/or parsley.
Notes
- Adjust heavy cream to desired thickness. Use an extra ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomato.
Nutrition
Calories: 503kcal | Carbohydrates: 41g | Protein: 49g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 423mg | Potassium: 999mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 84.2mg | Calcium: 142mg | Iron: 2.1mg