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Rasta Pasta Recipe

Jamaican Rasta Pasta

iamwinfred
This Rasta Pasta recipe takes everything great about Jamaican jerk cooking and tosses it into a creamy, colorful pasta that comes together in under 45 minutes. Tri colored bell peppers, jerk seasoned chicken, and a coconut cream sauce make this one of the most requested dinners in my house.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Jamaican
Servings 4 servings
Calories 620 kcal

Equipment

  • Large pot For boiling pasta
  • Colander
  • Wide cast iron skillet or large deep saute pan
  • Cutting board
  • Sharp chef's knife
  • Measuring cups and spoons
  • Tongs
  • Wooden spoon

Ingredients
  

  • 12 ounces penne pasta 340g
  • 1 pound boneless, skinless chicken breast 450g, cut into thin strips
  • 2 tablespoons Jamaican jerk seasoning divided
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 cup heavy cream 240ml
  • 1/2 cup coconut milk 120ml
  • 1/2 cup low sodium chicken broth 120ml
  • 2 tablespoons tomato paste
  • 1/2 cup grated parmesan cheese 50g, freshly grated recommended
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • 2 scallions thinly sliced, for garnish

Instructions
 

  • Pat chicken strips dry with paper towels, then toss with 1 tablespoon jerk seasoning until every piece is coated.
  • Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken in a single layer, working in batches if needed, and cook 4 to 5 minutes per side until golden brown and cooked through to 165°F. Remove to a plate and set aside.
  • Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente. Reserve 1/2 cup starchy pasta water before draining.
  • Reduce skillet heat to medium and melt butter in the same pan used for the chicken. Add sliced onion and cook 3 minutes until it softens, then stir in minced garlic and cook 30 seconds until fragrant.
  • Add the red, yellow, and green bell peppers and cook 4 to 5 minutes, stirring occasionally, until they soften slightly but still have a little bite.
  • Stir tomato paste into the vegetables and cook 1 minute to deepen its flavor. Sprinkle in remaining 1 tablespoon jerk seasoning and stir to coat the vegetables.
  • Pour in chicken broth, heavy cream, and coconut milk, stirring to combine into a smooth sauce. Bring to a gentle simmer and cook 3 to 4 minutes until it starts to thicken slightly. Stir in thyme and season with salt and black pepper to taste.
  • Return cooked chicken to the skillet along with any juices. Add drained pasta directly into the sauce and toss well to coat every piece.
  • Sprinkle in grated parmesan and toss again until the cheese melts into the sauce. If sauce looks too thick, add reserved pasta water a splash at a time until silky. Taste and adjust seasoning. Garnish with sliced scallions and serve immediately while hot.

Notes

  • Cut the chicken into even strips so it cooks at the same rate.
  • Do not overcrowd the skillet when searing the chicken, or it will steam instead of brown.
  • Slice the bell peppers into similar sized strips for even cooking.
  • Save pasta water before draining, since you will likely need it to loosen the sauce.
  • Taste the sauce before adding the pasta so you can adjust the seasoning early.
  • Use freshly grated parmesan rather than the pre-shredded kind for a smoother sauce.
  • Swap the chicken for shrimp and cook it for just 2 to 3 minutes per side.
  • Use andouille sausage or smoked sausage instead of chicken for a smokier bite.
  • Make it vegetarian by skipping the meat and adding extra vegetables like zucchini or mushrooms.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. Freezing is not recommended, since cream based sauces tend to separate once thawed.

Nutrition

Serving: 1ServingCalories: 620kcalCarbohydrates: 48gProtein: 34gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 30IUVitamin C: 120mgCalcium: 15mgIron: 15mg
Keyword caribbean pasta recipe, coconut cream pasta, jamaican pasta, jerk chicken pasta, rasta pasta
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