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5
from 1 vote
Rasta Pasta
This Rasta Pasta is a colorful, flavorful, and creamy pasta dinner. Penne is tossed with a creamy sauce, flavored with a sweet and spicy jerk seasoning blend, and topped with chicken!
Prep Time
15
mins
Cook Time
45
mins
Total Time
1
hr
Course:
Dinner, Pasta
Cuisine:
Jamaican
Keyword:
chicken breast, creamy, jerk seasoning
Servings:
8
people
Calories:
448
kcal
Author:
Jennifer Debth
Equipment
Cast Iron Skillet
Ingredients
Jerk Seasoning
2
teaspoons
onion powder
2
teaspoons
dried thyme
2
teaspoons
ground allspice
2
teaspoons
ground black pepper
1 1/2
teaspoons
salt
+ more to taste if desired (I use about
2 teaspoons
)
1/2
teaspoon
ground cinnamon
1/2
teaspoon
cayenne pepper
omit if you don’t like spice
Rasta Pasta
1
pound
penne pasta
cooked al dente according to package directions*
2
(8 oz)
boneless, skinless chicken breasts
4
tablespoons
unsalted butter
divided
1
red bell pepper
sliced
1
yellow bell pepper
sliced
1
green bell pepper
sliced
1/2
yellow onion
sliced
2
cloves
garlic
minced
1
pint
half-and-half
plus more for thinning out the sauce, if necessary
1/2
cup
finely grated parmesan cheese
Cilantro and green onion
for garnish
US Customary
-
Metric
Instructions
Jerk Seasoning
Whisk spices together in a small bowl, then set aside.
Rasta Pasta
Preheat oven to 450 degrees F and line a rimmed baking sheet with a silicone mat.
Place chicken breasts onto prepared baking sheet.
Cover breasts with 2 tablespoons melted butter, then rub on half the jerk seasoning (about 2 tablespoons).
Bake in preheated oven for 15-20 minutes, or until cooked through.
Let sit for 10 minutes before slicing.
Melt remaining 2 tablespoons butter in a large straight edged sauté pan over medium high/high heat.
Once hot, add in bell peppers and onion.
Cook the peppers and onion until crisp tender, about 5 minutes. Stir regularly with tongs to prevent burning.
Add in garlic and remaining jerk seasoning, then cook for 30 seconds.
Stir in half-and-half and cheese, bring to a simmer, and simmer until thickened, about 3-5 minutes.
Stir in pasta.
Thin with reserved pasta water or half-and-half, if necessary.
Taste and re-season, if necessary.
Top with sliced chicken, then serve and enjoy!
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Notes
*Reserve some salted and oiled pasta water for thinning the sauce, if necessary.
Nutrition
Serving:
1
person
|
Calories:
448
kcal
|
Carbohydrates:
50
g
|
Protein:
24
g
|
Fat:
17
g
|
Saturated Fat:
9
g
|
Cholesterol:
77
mg
|
Sodium:
633
mg
|
Potassium:
535
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1062
IU
|
Vitamin C:
61
mg
|
Calcium:
171
mg
|
Iron:
2
mg