Rasta Pasta Recipe
The ideal treat for a midweek dinner is this creamy Rasta pasta recipe. It takes only 30 minutes to prepare, is reassuringly hot, and is delicious. Expect your taste buds to be blown away by the flavours and richness of this jerk chicken spaghetti!
One pasta dish that you'll find yourself making repeatedly is rasta pasta. It's very creamy and comforting.
It has a lot of bell pepper, which makes it incredibly flavorful as well as vibrant and colourful, making it a pleasure to eat, which is why I personally adore it.
In 1986, chef Lorraine Washington created the first Jamaican Rasta pasta. She gave some construction workers some pasta, and they immediately noticed the obvious Rasta colours, giving the dish its name.
Why you'll love this rasta pasta recipe
- Not only is it very simple to make, but it is also very flavorful. It may be prepared in under 30 minutes!
- Any leftover chicken from a Sunday roast is perfect for making rasta pasta with chicken.
- If you've never used jerk seasoning in your cooking before, this is the ideal introduction.
Rasta Pasta Recipe
Ingredients
- 1 pound (450 g) of pasta
- 450 g (1 lb) diced chicken breast
- 3 split tablespoons of jerk seasoning
- divided two tablespoons of olive oil
- 1 tablespoon of unsalted butter, 20 grams
- one red pepper
- one green pepper
- one yellow pepper
- 3 minced garlic cloves
- 4 chopped spring onions
- 200 ml (1 cup) chicken stock
- 200 ml (1 cup) (Heavy) double cream
- 80 g (1 cup) grated parmesan
- Fresh parsley, optionally garnished
Instructions
- Toss two teaspoons of jerk seasoning with the chicken chunks in a big bowl.
- The pasta should be cooked al dente as directed on the package in a big pot of boiling, generously salted water. Before draining the pasta, save a few cups of the water.
- Melt the butter in a deep skillet or shallow cast-iron dish that has been heated with 1 tablespoon of olive oil.
- Cook the chicken cubes in the pan for 5–6 minutes, or until fully done. Chicken should be taken out of the pan and put aside.
- The peppers should be sauteed for two to three minutes, or until they reach the desired softness, in the pan with the remaining olive oil.
- When the garlic is fragrant, add it next and simmer for another minute.
- Cook while stirring in the double cream and chicken stock until it begins to thicken.
- Re-add the chicken to the pan before adding the finished pasta. Give it a good toss to evenly distribute the sauce, and if it seems too thick, add a little pasta water.
- Serve right away, topped with fresh parsley and thinly sliced spring onions if desired. Stir in the parmesan.
Nutrition Information:
Nutritional information is an estimate provided by an online nutrition calculator.
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