Rasta Pasta Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (cut into bite-sized pierces)
• 2 tablespoons Jamaican jerk seasonings
• 1 teaspoon paprika
• salt and black pepper to taste
• 2 tablespoons olive oil (or vegetable oil)
• 1 small onion (chopped)
• 1 green bell pepper (sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat))
• 1 red bell pepper (sliced)
• 1 orange bell pepper (sliced)
• 1-2 Scotch bonnet peppers (chopped)
• 3 cloves garlic (chopped)
• 2 tablespoons Jamaican jerk seasoning
• 1 cup chicken stock
• 1 cup coconut milk (heavy cream is an acceptable alternative, yet won’t bring that coconut flavor)
• 1 cup of grated fresh Parmesan cheese (or more as needed)
• 1 pound penne pasta

Steps

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.

3. 3

   Add the chicken and cook 6-7 minutes, or until cooked through. Remove from the pan and set aside.

4. 4

   Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften (or longer to your preference).

5. 5

   Add the garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.

6. 6

   Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.

7. 7

   Stir in the Parmesan cheese and remove from heat.

8. 8

   While the Rasta Pasta is simmering, cook the penne noodles according to the package directions. Drain and toss with the pasta sauce.