Description
Dive into the bold flavors of Authentic Jerk Chicken Rasta Pasta! Creamy and comforting—try this delightful dish today!
Ingredients
Scale
- 1 1/2 lbs organic chicken breast, chopped
- 1–2 tbsp jerk dry rub seasoning
- 16 oz short-cut pasta (penne or rigatoni)
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 2 medium bell peppers, chopped
- 2–3 fresh thyme sprigs
- 2 tbsp organic all-purpose flour
- 1 tsp smoked paprika
- Sea salt, to taste
- 1 scotch bonnet pepper (or habanero)
- 1 1/2 cups organic heavy cream (or dairy-free alternative)
- 2 cups organic chicken stock/broth
- 2 tbsp white cooking apple vinegar
- 1 cup freshly grated parmesan cheese (or cheddar)
Instructions
- Marinate chicken with jerk seasoning for at least 15 minutes.
- Boil water in a large pot, add salt, and cook pasta until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté marinated chicken until golden brown; remove from skillet.
- In the same skillet, sauté garlic and bell peppers until softened. Stir in thyme and flour.
- Gradually add heavy cream and chicken stock; simmer to thicken.
- Return chicken to the skillet along with cooked pasta; mix well and adjust seasoning.
- Serve hot, garnished with parmesan cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 550
- Sugar: 4g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg