Rasta Pasta in a Boat with a Cilantro Cream Sauce
Elevate your dinner game with this vibrant and flavor-packed Rasta Pasta in a Boat with a Cilantro Cream Sauce! This Caribbean-inspired dish combines al dente penne pasta and tender jerk-spiced chicken in a creamy, garlic-infused Parmesan and cilantro sauce, all beautifully nestled inside roasted, colorful bell pepper "boats." The roasted peppers add a smoky-sweet touch, while the creamy cilantro sauce ties everything together for a bold and satisfying meal. Perfect for entertaining or spicing up your weeknight dinner, this recipe is a show-stopper both in flavor and presentation. Garnished with fresh green onions and a sprinkle of cilantro, these bell pepper boats are as Instagram-worthy as they are delicious!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 4 pieces Bell peppers (large, assorted colors)
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Jerk seasoning
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves (minced)
- 1 cup Heavy cream
- 0.5 cup Fresh cilantro leaves (chopped)
- 1 cup Parmesan cheese (grated)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Green onions (chopped)
Instructions
Preheat the oven to 400°F (200°C).
Cook the penne pasta according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and set aside.
Cut the tops off the bell peppers and hollow out the seeds and membranes to create a cavity. Lightly brush the outsides and insides with 1 tablespoon of vegetable oil. Place them on a baking sheet, open side up, and roast in the oven for 15-18 minutes. Remove and set aside.
Cut the chicken breast into bite-sized pieces and season with jerk seasoning, salt, and black pepper.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken until golden brown and fully cooked, approximately 6-8 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese and whisk until the sauce is smooth and slightly thickened.
Remove the skillet from heat and stir in the chopped cilantro. Reserve a bit of cilantro for garnish, if desired.
Add the cooked pasta and chicken to the skillet and toss to coat evenly with the sauce.
Stuff the roasted bell peppers with the rasta pasta mixture, carefully pressing the filling into the cavities until full.
Place the stuffed bell peppers back on the baking sheet and return to the oven for 8-10 minutes to warm through.
Remove the stuffed peppers from the oven and garnish with the reserved cilantro and chopped green onions.
Serve the bell pepper 'boats' on plates for a beautiful presentation. Enjoy your Rasta Pasta in a Boat with a Cilantro Cream Sauce!
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 8218 mg | 357% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 57.4 g | ||
| Protein | 285.9 g | 572% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2951 mg | 227% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4399 mg | 94% | |
*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.
