Description
Jerk Chicken Rasta Pasta combines smoky jerk seasoning with a creamy, cheesy pasta and vibrant vegetables. This one-pan dish is a perfect blend of spice, sweetness, and creaminess, inspired by the Caribbean. It’s a quick, hearty, and flavorful meal that will spice up your dinner rotation!
Ingredients
2 chicken breasts
2 tbsp jerk seasoning
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp lime juice
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
½ tsp paprika
1 tsp dried thyme
Salt and black pepper, to taste
1 cup chicken broth
1 cup heavy cream
2 cups penne pasta
1 bell pepper, sliced
1 red onion, sliced
1 tomato, diced
2 scallions, chopped
Fresh parsley, for garnish
Instructions
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Season and Cook Chicken:
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Season the chicken breasts with jerk seasoning. Heat olive oil in a large skillet over medium heat and cook the chicken for 5-7 minutes on each side until fully cooked. Remove from the skillet and set aside to rest.
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Prepare Sauce:
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In the same skillet, add soy sauce, lime juice, garlic, ginger, and spices. Stir for 1-2 minutes until fragrant.
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Add chicken broth and heavy cream, bring to a simmer, and cook until the sauce thickens, about 5 minutes.
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Cook Pasta:
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Boil the pasta in salted water according to package instructions. Drain and reserve some pasta water.
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Combine:
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Add sliced bell pepper, red onion, and tomato to the skillet, and cook until softened, about 3-4 minutes.
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Stir in the cooked pasta, reserved pasta water, and sliced chicken. Mix everything together and cook for a few more minutes to combine.
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Serve:
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Garnish with fresh parsley and scallions before serving. Serve hot.
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Notes
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Vegetarian Option: Substitute chicken with tofu or plant-based protein for a vegetarian version.
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Spicy Kick: Add extra jerk seasoning or a dash of hot sauce for more heat.
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Additional Veggies: Include mushrooms, spinach, or zucchini for added nutrition.
