Rasta pasta is a Jamaican-inspired creamy, cheesy pasta dish typically made with jerk-seasoned chicken and colorful bell peppers. Here's a straightforward method to make it:
Ingredients
- Chicken thighs or breasts (about 2 pounds)
- Jerk seasoning (2-3 teaspoons or as preferred)
- 8 ounces penne pasta
- Bell peppers (red, green, and orange, sliced)
- Onion and garlic
- Fresh thyme
- Paprika and Worcestershire sauce
- Chicken stock (about 1/4 cup)
- Heavy cream (1/2 to 1 cup)
- Parmesan cheese (1/2 cup grated)
- Oil for cooking
- Salt to taste
- Green onions and parsley for garnish
Steps
- Marinate the chicken: Season chicken with salt and jerk seasoning and let it marinate for at least 30 minutes.
- Cook pasta: Boil penne pasta until al dente, then drain and set aside.
- Cook chicken: Heat oil in a skillet and sear chicken until cooked through and juices run clear. Rest and slice.
- Sauté vegetables: In the same pan, sauté onions, garlic, and thyme until soft, then add sliced bell peppers. Season with paprika, Worcestershire sauce, and leftover jerk seasoning.
- Make sauce: Pour in chicken stock and heavy cream, simmer until slightly thickened. Stir in Parmesan cheese.
- Combine: Add cooked pasta and sliced chicken to the sauce and mix well, or serve chicken on top.
- Garnish: Sprinkle with green onions and parsley.
This dish offers a creamy yet spicy flavor profile that's vibrant and full of Caribbean zest.
Would a detailed step-by-step recipe or variations be helpful?
