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Jerk Chicken Rasta Pasta: A Flavorful Recipe to Try!

A flavorful and creamy pasta dish featuring jerk-marinated chicken, bell peppers, and a rich sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound jerk-marinated chicken breast sliced
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the sliced jerk chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced onion and bell peppers. Sauté for about 3-4 minutes until they are tender. Add the minced garlic and cook for an additional 1 minute.
  4. Pour in the chicken broth and heavy cream, stirring to combine. Add the dried thyme, paprika, salt, and pepper. Bring the mixture to a simmer.
  5. Add the cooked penne pasta and jerk chicken back into the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 2g

Notes

  • For a vegetarian option, substitute the chicken with sautéed mushrooms or tofu and use vegetable broth.
  • Add a splash of lime juice before serving for an extra zesty flavor.

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