👩🍳Created by Chef Jen
Creamy Rasta Pasta Recipe
A vibrant jerk chicken pasta with peppers and cream sauce — weeknight dinner that feels like a celebration.
Serves4
Ingredients
- •1 lb pasta
- •1 lb chicken breast, diced
- •3 tablespoons jerk seasoning
- •2 tablespoons olive oil
- •1 tablespoon unsalted butter
- •1 red bell pepper
- •1 green bell pepper
- •1 yellow bell pepper
- •3 garlic cloves, minced
- •4 spring onions, chopped
- •1 cup chicken stock
- •1 cup heavy cream
- •1 cup parmesan, grated
- •to garnish, optional fresh parsley
Instructions
- 1Place the chicken pieces in a large bowl and toss them in two tablespoons of jerk seasoning.
- 2Bring a large pot of water to a boil, salt it generously, and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
- 3Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it.
- 4Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
- 5Add the remaining olive oil to the pan and sauté the peppers for 2-3 minutes or until they soften to your liking.