Rasta Pasta
This incredibly flavorful Rasta Pasta recipe features penne pasta cooked al dente and tossed with sautéed peppers and shredded chicken in a rich, creamy, spiced sauce. It's the perfect weeknight meal that can be made in just 30 minutes, start to finish!
Foto: The Recipe Critic
Ingredients
- 12 ounces pasta, (penne)
- 1 tablespoon olive oil
- ¼ cup green onions, (chopped)
- 1 red bell pepper, (sliced)
- 1 yellow bell pepper, (sliced)
- 1 g reen bell pepper, (sliced)
- 3 cloves garlic, (minced)
- 2 cups cooked shredded chicken
- 3 tablespoons Jerk Seasoning
- salt and pepper to taste
- 1 cup chicken stock
- 1 cup heavy cream
Steps
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Cook the 12 ounces pasta, according to package instructions, just until it’s al dente. Drain and set aside.
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In a large heavy bottom pot, heat the 1 tablespoon olive oil over medium high heat. Add the ¼ cup green onions, and all 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, to the pot. Sauté until the peppers are tender and beginning to brown.
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Add 2 cups cooked shredded chicken to the pot along with the minced 3 cloves garlic, 3 tablespoons Jerk Seasoning, salt and pepper to taste. Toss to coat everything in the seasoning completely and sauté the chicken with the vegetables and seasonings, about 3 minutes.
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To the pot, add the 1 cup chicken stock, 1 cup heavy cream, and cooked pasta. Bring everything to a boil, stirring continually. Once it has come to a boil, reduce the heat to medium and cook until the sauce thickens slightly and the pasta has cooked a bit more, about 5-8 minutes.
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Remove the pot from heat and serve pasta with additional sliced green onions for garnish!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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