This delightful and creamy Rasta pasta combines tender jerk chicken with vibrant bell peppers, all brought together in a luscious coconut milk and parmesan cream sauce. Get ready to savor a taste of the Caribbean right in your own kitchen!
What is Rasta Pasta
Rasta Pasta is a flavorful and colorful dish that draws inspiration from both Caribbean and Italian cuisines. It typically features a combination of jerk-seasoned meats, often chicken, along with a variety of sautéed vegetables, all served over pasta and coated in a creamy sauce. The name “Rasta Pasta” is a playful nod to Rastafarian culture, which is associated with Jamaica and reggae music.
The dish is known for its vibrant presentation, with the use of colorful bell peppers and sometimes other vegetables, creating a visually appealing and appetizing meal. The creamy sauce is often made using ingredients like coconut milk or heavy cream, which adds richness to the dish and complements the spicy jerk seasonings.
How To Make Rasta Pasta
Ingredients
For the Jerk Chicken
- 450g chicken breast, diced
- 1 tablespoons olive oil
- 3 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and pepper
For the Rasta Pasta
- 450g penne pasta
- 1 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 3 cloves garlic, minced
- 2 tablespoons Jamaican jerk seasonings
- 200ml (1 cup) chicken stock
- 200ml (1 cup) coconut milk or heavy cream
- 1 cup parmesan cheese, grated
- Green onion or parsley, for garnish
Instructions
For the Jerk Chicken
1. In a bowl, mix the diced chicken breast with Jamaican jerk seasonings, paprika, and salt and pepper.
2. Heat olive oil and butter in a pan over medium-high heat and add the seasoned chicken and cook for 6-7 minutes, or until cooked through.
3. Once the chicken is cooked, remove it from the pan and set it aside.
For the Rasta Pasta
1. Cook the penne pasta according to the package instructions. Drain the pasta and set it aside.
2. In the same pan used for cooking the chicken, add another tablespoon of olive oil over medium heat.
3. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
4. Add the red, green, and yellow bell peppers to the pan and sauté for an additional 3-4 minutes until they start to soften.
5. Stir in the minced garlic and Jamaican jerk seasonings. Sauté for another 1-2 minutes until the garlic becomes fragrant, but be careful not to burn it.
6. Pour the chicken stock and coconut milk (or heavy cream) into the pan. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together.
7. Gradually add the grated parmesan cheese while stirring the sauce. Continue stirring until the cheese is melted and the sauce thickens slightly.
8. Add the cooked penne pasta to the pan and toss it in the sauce until well coated. If the sauce is too thick, you can add a splash of chicken stock or water to achieve your desired consistency.
9. Finally, add the cooked jerk chicken back to the pan, gently mixing it with the pasta and sauce.
10. Sprinkle the parmesan and garnish with chopped green onions or parsley if you like!
Frequently Asked Questions
Rasta Pasta typically includes jerk-seasoned meats like chicken, sautéed vegetables such as bell peppers, and creamy coconut milk or cream-based sauce, all served over pasta.
The name “Rasta Pasta” is a playful nod to Rastafarian culture, which is associated with Jamaica and reggae music. It reflects the dish’s fusion of Caribbean and Italian influences.
Jerk seasoning typically contains a mix of spices and ingredients like allspice, scotch bonnet peppers, thyme, garlic, ginger, and various herbs and spices, creating a flavorful and spicy blend.
Rasta Pasta
Ingredients
For the Jerk Chicken
- 450 g chicken breast diced
- 1 tbsp olive oil
- 3 tbsp Jamaican jerk seasonings
- 1 tsp paprika
- Salt and pepper
For the Rasta Pasta
- 450 g penne pasta
- 1 tbsp olive oil
- 1 small onion chopped
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 3 cloves garlic minced
- 2 tbsp Jamaican jerk seasonings
- 200 ml (1 cup) chicken stock
- 200 ml (1 cup) coconut milk or heavy cream
- 1 cup parmesan cheese grated
- Green onion or parsley for garnish
Instructions
For the Jerk Chicken
- In a bowl, mix the diced chicken breast with Jamaican jerk seasonings, paprika, and salt and pepper.
- Heat olive oil and butter in a pan over medium-high heat and add the seasoned chicken and cook for 6-7 minutes, or until cooked through.
- Once the chicken is cooked, remove it from the pan and set it aside.
For the Rasta Pasta
- Cook the penne pasta according to the package instructions. Drain the pasta and set it aside.
- In the same pan used for cooking the chicken, add another tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Add the red, green, and yellow bell peppers to the pan and sauté for an additional 3-4 minutes until they start to soften.
- Stir in the minced garlic and Jamaican jerk seasonings. Sauté for another 1-2 minutes until the garlic becomes fragrant, but be careful not to burn it.
- Pour the chicken stock and coconut milk (or heavy cream) into the pan. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld together.
- Gradually add the grated parmesan cheese while stirring the sauce. Continue stirring until the cheese is melted and the sauce thickens slightly.
- Add the cooked penne pasta to the pan and toss it in the sauce until well coated. If the sauce is too thick, you can add a splash of chicken stock or water to achieve your desired consistency.
- Finally, add the cooked jerk chicken back to the pan, gently mixing it with the pasta and sauce.
- Sprinkle the parmesan and garnish with chopped green onions or parsley if you like!
