Rasta Pasta is a vibrant and creamy dish that combines the rich flavors of Jamaican jerk seasoning with the comforting texture of pasta. This delightful recipe is perfect for a weeknight dinner or a special gathering, offering a taste of the Caribbean right in your kitchen. Join our kitchen companion membership for more delicious recipes like this one!
Ingredients
For the Chicken:
- 2 chicken breasts (small/medium sized)
- 1 tbsp dry jerk seasoning
- ½ tbsp wet jerk seasoning (Walkers Wood is recommended)
- ½ tsp paprika
- 1 tbsp olive oil
For the Rasta Pasta:
- 8 oz penne pasta (or any preferred short pasta)
- 1 tbsp olive oil
- 1 yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 ¼ cup heavy cream
- ½ cup coconut milk
- ½ cup parmesan cheese, grated
- ½ cup cheddar cheese, shredded
- 1 tbsp wet hot jerk seasoning (optional for extra heat)
Grocery List
Produce:
- 2 chicken breasts
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 cloves garlic
Dairy:
- Heavy cream (1 ¼ cup)
- Coconut milk (½ cup)
- Parmesan cheese (½ cup)
- Cheddar cheese (½ cup)
Pantry Items:
- Olive oil (2 tbsp)
- Dry jerk seasoning (1 tbsp)
- Wet jerk seasoning (½ tbsp + optional for extra heat)
- Paprika (½ tsp)
- Salt and pepper
Cooking Costs
The estimated cost of making Rasta Pasta is approximately $15-$20, depending on local grocery prices and whether you buy organic ingredients. Here’s a rough breakdown:
| Ingredient | Estimated Cost |
|---|---|
| Chicken breasts | $5 |
| Bell peppers | $3 |
| Onion | $0.50 |
| Garlic | $0.50 |
| Heavy cream | $2 |
| Coconut milk | $1.50 |
| Parmesan cheese | $3 |
| Olive oil | $0.50 |
| Jerk seasonings | $2 |
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Servings: 4
Cooking Instructions
- Prepare the Chicken:
- In a bowl, coat the chicken breasts with dry jerk seasoning, wet jerk seasoning, and paprika.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 6–7 minutes per side. Remove from the skillet and set aside.
- Cook the Pasta:
- In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables:
- In the same skillet, add another tablespoon of olive oil. Sauté the sliced onion and bell peppers for about 5 minutes until they soften.
- Add minced garlic and cook for an additional minute until fragrant.
- Make the Sauce:
- Pour in heavy cream and coconut milk, stirring to combine.
- Add parmesan and cheddar cheese, stirring until melted and creamy.
- Season with salt, pepper, and additional jerk seasoning if desired.
- Combine:
- Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss everything together until well coated in the sauce.
- Serve:
- Garnish with fresh parsley if desired and serve hot.
Nutritional Information
Each serving of Rasta Pasta contains approximately:
- Calories: 608 kcal
- Protein: 35g
- Carbohydrates: 60g
- Fat: 30g
This dish is rich in protein from chicken, while also providing carbohydrates from pasta, making it a hearty meal option.
Tips & Notes
- For a vegetarian version, substitute chicken with sautéed mushrooms or tofu.
- Adjust the level of spiciness by varying the amount of jerk seasoning used.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days; reheat in the microwave or on the stovetop.
Indulge in this creamy, flavorful Rasta Pasta that brings together Caribbean spices and Italian comfort food! Join our kitchen companion membership today for more mouth-watering recipes that will impress your family and friends!
