Rasta Pasta

Course Dinner, Main Course

Cuisine jamaican

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 589kcal

12 ounces (350g) boneless skinless chicken breasts 2 chicken breasts, cut into thin 2-inch-long strips
2 tablespoons olive oil divided
2 tablespoons jerk seasoning divided
½ teaspoon ginger powder
½ teaspoon cayenne pepper powder
½ teaspoon salt plus more to taste
12 ounces (340g) penne pasta
2 tablespoons butter
1 red bell pepper with the stem and seeds removed and cut into slices
1 yellow bell pepper with the stem and seeds removed and cut into slices
1 green bell pepper with the stem and seeds removed and cut into slices
½ Vidalia onion diced
3 cloves garlic finely minced
1 cup (232g) heavy cream
1 cup (90g) parmesan cheese freshly grated

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 (or up to 8 hours) 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 for 8-10 minutes, or until the chicken is cooked through and registers 165 degrees F / 74 degrees C on a meat thermometer.
Remove the chicken and set it aside on a plate. Add butter, red, yellow, and green bell peppers, onion, and garlic to the skillet. Cook for 6-8 minutes or until the peppers start to soften a bit.
Pour in the remaining Jerk seasoning, reserved pasta water, heavy cream, and parmesan cheese. Cook until it starts to thicken, about 5 minutes.
Add the cooked chicken back in, then the cooked pasta. Stir to combine.
Garnish with freshly sliced green onions or parsley, serve, and enjoy.

Marinate chicken for at least 30 minutes, and up to 8 hours (or overnight).
Cook pasta to al dente. This means the pasta has a little bit of resistance when you bite into it.
Traditionally, Rasta Pasta includes 3 colors of bell peppers, but you can use what you have on hand.
For those who like a lot of heat, add more Jerk seasoning and cayenne pepper to really kick things up. And use less, or even omit the Cayenne altogether, if you prefer a milder dish.
Always check for doneness with a meat thermometer. The internal temperature of chicken should be 165 degrees F / 74 degrees C.
You can also make this using already-cooked chicken or chicken leftovers if you prefer. Just add all of the Jerk seasoning to the skillet when cooking the vegetables.