Get ready to spice up your weeknight dinners with this colorful and flavorful Rasta Pasta recipe. It’s easy to make, filling, and incredibly satisfying.
- Boneless skinless chicken breasts - Olive oil - Jerk seasoning - Ginger powder - Cayenne pepper powder - Salt - Penne pasta - Butter - Red bell pepper - Yellow bell pepper - Green bell pepper
Combine the chicken, 1 tablespoon of olive oil, 1 tablespoon of jerk seasoning, ginger powder, cayenne powder and salt in a large bowl.
Toss to coat, then cover and let it marinate for 30 minutes in the fridge. While the chicken marinates, bring 6 cups of water to a boil over high heat then cook the pasta for 9 minutes to el dente.
Reserve 1 cup of the pasta water, drain the pasta and set it aside for later. Heat the remaining tablespoon of olive oil in a large skillet over medium heat then add the chicken and cook.
Remove the chicken and set it aside on a plate. Add butter, red, yellow, and green bell peppers, onion, and garlic to the skillet.