Nut-Free Rasta Pasta
Dive into the bold and creamy flavors of Nut-Free Rasta Pasta, a vibrant twist on the classic Caribbean-inspired dish that's perfect for anyone with nut allergies. This recipe combines tender slices of seasoned chicken with a colorful trio of sautéed bell peppers, all nestled in a velvety coconut milk and Parmesan sauce infused with the heat of jerk seasoning. With penne pasta soaking up the spicy, creamy goodness and a final sprinkle of fresh green onions, this quick and easy dish is guaranteed to impress your taste buds in just 40 minutes from start to finish. Ideal for weeknight dinners or entertaining guests, this nut-free variation serves up big flavor without compromise.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 1 pound Chicken breast, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Jerk seasoning
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 3 Garlic cloves, minced
- 1 cup Coconut milk
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 Green onions, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the sliced chicken breast with salt, black pepper, and 1 tablespoon of jerk seasoning.
Add the chicken to the skillet and cook for 5-7 minutes until fully cooked and browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the red, green, and yellow bell peppers. Sauté for 4-5 minutes until the peppers are softened.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Stir in the coconut milk and heavy cream, bringing the mixture to a simmer.
Add the remaining jerk seasoning and the cooked chicken back into the skillet. Stir to combine.
Reduce the heat to low and add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce.
Sprinkle with chopped green onions before serving.
Serve the Nut-Free Rasta Pasta hot and enjoy the rich, spicy, and creamy flavors.
Nutrition Facts
Calories |
3049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 7700 mg | 335% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 66.5 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 708 mg | 54% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3480 mg | 74% | |
*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.
