Low Fat Rasta Pasta
Experience the vibrant flavors of the Caribbean with this healthy twist on a classic! Our Low Fat Rasta Pasta combines tender strips of perfectly seasoned chicken breast, a creamy coconut milk and reduced-fat cream cheese sauce, and an irresistible mix of colorful bell peppers, all tossed together with hearty whole wheat penne pasta. Infused with aromatic jerk seasoning, minced garlic, and fresh cilantro, this dish offers bold, zesty taste without compromising on nutrition. Ready in just 40 minutes, it’s a quick, wholesome meal that’s perfect for a weeknight dinner. Garnished with lime wedges for a final burst of citrus, this deliciously light Rasta Pasta is sure to impress both your palate and your guests.
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Recipe Information
Ingredients
- 8 ounces whole wheat penne pasta
- 1 pound boneless, skinless chicken breasts
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon jerk seasoning
- 1 cup low-fat coconut milk
- 4 ounces reduced-fat cream cheese
- 2 green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 1 lime, wedges for serving
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and black pepper.
In a large skillet over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and place it on a cutting board. Let it rest before slicing it into strips.
In the same skillet, add the sliced bell peppers. Sauté for 4-5 minutes, or until they begin to soften.
Add the minced garlic and jerk seasoning to the skillet, stirring for an additional 1 minute until fragrant.
Lower the heat and pour in the low-fat coconut milk. Add the reduced-fat cream cheese, stirring until the cheese is melted and the sauce is smooth.
Return the sliced chicken to the skillet. Add the pasta, tossing everything together to ensure it's well coated in the sauce.
Stir in the sliced green onions and chopped cilantro. Adjust seasoning with additional salt and pepper if needed.
Serve the Rasta Pasta hot, garnished with lime wedges to squeeze over the top for added freshness.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 46.2 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3540 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
