Rainforest Cafe Rasta Pasta for Two or Three
Transport your taste buds straight to the tropics with Rainforest Cafe Rasta Pasta for Two or Three, a vibrant and creamy pasta dish infused with bold Caribbean flavors. This crowd-pleaser combines perfectly al dente penne pasta, tender jerk-seasoned chicken, and a medley of sautéed red and yellow bell peppers for a burst of color and crunch. A luscious Parmesan cream sauce ties it all together, creating a harmonious balance of spice and richness. Topped with fresh parsley for a pop of brightness, this quick 35-minute recipe is perfect for an intimate dinner or a cozy night in. Bring a taste of the tropics to your table with this irresistible, comforting, and visually stunning dish!
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Recipe Information
Ingredients
- 8 ounces Penne pasta
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 2 stalks Green onions, chopped
- 2 teaspoons Jerk seasoning
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tablespoon Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with jerk seasoning, salt, and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked. Remove from the skillet and set aside to rest. Once cooled slightly, slice the chicken into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, red bell pepper, yellow bell pepper, and green onions for about 3-4 minutes, or until softened.
Reduce the heat to medium and stir in the heavy cream. Let it simmer for 1-2 minutes.
Gradually add the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce becomes creamy.
Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce.
Gently incorporate the sliced chicken into the skillet, ensuring it is evenly distributed throughout the pasta.
Garnish with fresh chopped parsley before serving.
Serve warm and enjoy this rich and flavorful dish!
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 22.9 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1896 mg | 40% | |
*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.
