Rasta Pasta
This incredibly flavorful Rasta Pasta recipe features penne pasta cooked al dente and tossed with sautéed peppers and shredded chicken in a rich, creamy, spiced sauce. It's the perfect weeknight meal that can be made in just 30 minutes, start to finish!
Servings: 8 People
Ingredients
- 12 ounces pasta, penne
- 1 tablespoon olive oil
- ¼ cup green onions, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 3 tablespoons Jerk Seasoning
- Salt and pepper to taste
- 1 cup chicken stock
- 1 cup heavy cream
Instructions
- Cook the pasta according to package instructions, just until it’s al dente. Drain and set aside.
- In a large heavy bottom pot, heat the olive oil over medium high heat. Add the green onions and all the bell peppers to the pot. Sauté until the peppers are tender and beginning to brown.
- Add the shredded chicken to the pot along with the jerk seasoning, salt and pepper. Toss to coat everything in the seasoning completely and saute the chicken with the vegetables and seasonings, about 3 minutes.
- To the pot, add the chicken stock, heavy cream, and cooked pasta. Bring everything to a boil, stirring continually. Once it has come to a boil, reduce the heat to medium and cook until the sauce thickens slightly and the pasta has cooked a bit more, about 5-8 minutes.
- Remove the pot from heat and serve pasta with additional sliced green onions for garnish!
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 38g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 131mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1924IU | Vitamin C: 59mg | Calcium: 52mg | Iron: 2mg
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