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Bowl of Jamaican jerk chicken pasta.

Jamaican Jerk Chicken Rasta Pasta

Carne Diem Culinary
This flavorful and creamy rasta pasta with coconut milk, parmesan cheese, bell peppers, onions and jerk chicken is ready for dinner in under 30 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 6
Calories 515 kcal

Ingredients
  

  • 16 Ounces Penne Pasta
  • 2 Chicken Breasts
  • 3 Tablespoons Jerk Seasoning divided
  • 2 Bell Peppers different colors
  • 1 Scotch Bonnet Pepper diced
  • 1 Cup Heavy Cream or Coconut Milk
  • ½ White Onion Sliced
  • 3 Cloves Garlic Minced
  • 1 Cup Chicken Stock
  • 1 Cup Parmesan Cheese
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Tomato Diced

Instructions
 

  • Season the chicken with 2 tablespoons of Jerk seasoning.
  • Grill or blacken the chicken in a heavy bottomed pan, until just cooked through then set aside and cut into strips.
  • Cook the pasta until al dente then drain and reserve.
  • Heat butter and olive oil in a pan over medium heat. Sauté the onion, Scotch bonnet and bell pepper for about 5 minutes.
  • Add the garlic and 1 tablespoon of the jerk seasoning and cook for about 2 minutes, stirring constantly.
  • Add the chicken stock to the pan along with the coconut milk or heavy cream. Bring to a boil then reduce to a simmer, and simmer for 5 minutes.
  • Add in the parmesan cheese and simmer until thickened.
  • Toss the sauce with the pasta, diced tomatoes, and grilled chicken slices and enjoy while warm.

Nutrition

Calories: 515kcalCarbohydrates: 65gProtein: 34gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 66mgSodium: 500mgPotassium: 740mgFiber: 5gSugar: 6gVitamin A: 2827IUVitamin C: 58mgCalcium: 242mgIron: 2mg
Keyword bell peppers, chicken, Coconut Milk, Jerk, Parmesan, Pasta, Scotch Bonnet
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