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Creamy Rasta Pasta with Jerk Chicken

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A delightful fusion of creamy pasta and bold jerk seasoning, capturing the essence of the Caribbean.

Ingredients

Scale
  • 1 lb chicken breast or thighs
  • 2 tbsp jerk seasoning
  • 1 tbsp olive oil
  • 8 oz penne or gluten-free pasta
  • 1 tbsp butter
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream or coconut cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley or green onions (for garnish)

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Rub the chicken with jerk seasoning. Heat olive oil in a skillet over medium-high heat and sauté the chicken for 5–6 minutes per side until cooked through. Remove and let rest before slicing.
  3. In the same pan, melt the butter, add minced garlic and sliced bell peppers, and sauté for 3–4 minutes.
  4. Lower the heat, add heavy cream, grated Parmesan, shredded mozzarella, salt, and black pepper. Stir until the cheese melts into a creamy sauce.
  5. Toss the cooked pasta into the sauce until well coated.
  6. Top with sliced jerk chicken and garnish with parsley or green onions. Serve hot and enjoy.

Notes

For variations, consider tofu or grilled vegetables for a vegetarian option. Adjust spice levels as desired.

Nutrition

Find it online: https://sousviderecipe.com/creamy-rasta-pasta-with-jerk-chicken/