Rasta Pasta
Experience the vibrant flavors of the Caribbean with this creamy and spicy Rasta Pasta recipe! Featuring tender slices of jerk-seasoned chicken, perfectly cooked penne pasta, and a medley of sautéed red, yellow, and green bell peppers, this dish is a feast for both the eyes and taste buds. A rich, velvety sauce made from heavy cream, Parmesan cheese, and a hint of garlic ties it all together, delivering an irresistible fusion of bold spices and comforting creaminess. Ready in just 45 minutes, this colorful and hearty meal is perfect for weeknight dinners or impressing guests. Garnish with fresh parsley for an extra pop of color, and serve hot for a taste of the tropics right in your kitchen! Keywords: Rasta Pasta, creamy jerk pasta, Caribbean-inspired recipes, chicken pasta, spicy pasta dish.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 count red bell pepper, sliced
- 1 count yellow bell pepper, sliced
- 1 count green bell pepper, sliced
- 1 count onion, sliced
- 3 count garlic cloves, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
Season the chicken breasts with the jerk seasoning on both sides.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked and browned. Remove the chicken from the pan and set aside to rest.
Add the remaining tablespoon of olive oil to the pan. Sauté the red, yellow, and green bell peppers, along with the onion, for about 5 minutes, or until they are softened.
Add the minced garlic to the vegetables and sauté for an additional 1 minute, until fragrant.
Lower the heat to medium and pour the heavy cream into the pan with the vegetables. Stir in the grated Parmesan cheese, salt, and black pepper. Simmer the sauce for about 3-5 minutes, until it begins to thicken.
Slice the cooked chicken breasts and return them to the pan, along with the cooked pasta. Toss everything together until well combined and heated through.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy your flavorful Rasta Pasta!
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 7179 mg | 312% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 51.5 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1039 mg | 80% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2994 mg | 64% | |
*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.
