How to Make Rasta Pasta
- cook TIME 18 mins
- prep TIME 12 mins
- total TIME 30 mins
Ingredients (21)
- 12 oz skinless boneless chicken breasts cubed
- 15 oz cooked penne pasta from 7.5 oz uncooked
- 2 oz red bell peppers cut into strips
- 2 oz yellow bell peppers cut into strips
- 2 oz green bell peppers cut into strips
- 2 oz onions minced
- 1 oz shredded parmesan cheese
- 2 tbsp scallions finely chopped
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 4 1/2 tbsp heavy cream
- 1 cup unsalted chicken broth
- 1/2 cup milk
- 1 1/2 tbsp unsalted butter
- 1/2 tbsp all-purpose flour
- 1 1/2 tsp Jerk seasoning
- 1 tsp paprika
- 1/2 tsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cube the chicken: Don’t rinse raw chicken under running water because bacteria on the chicken can spread to other surfaces. Slice the chicken breasts against the grain into large slices, then cut those slices crosswise into cubes.
Boil the pasta: Boil the pasta until al dente. Simply cook for 1 minute less than the package instructions, then bite into it. If it is chewy but tender, it’s good to go.
Cut the bell peppers: Slice 1/2 inch off the top and bottom of the peppers. Cut through the flesh, open the peppers, and use your knife to discard the core. Lay the halves skin-side down and cut into strips into desired thickness.
Mince the onions: Cut the onions in half and lay a half cut-side down on the cutting board. Slice vertically across the onion but do not cut off the root. Turn the onion 90 degrees and cut crosswise. Continue chopping with a rocking motion until the onion is minced.
Mince the garlic: Separate cloves of garlic from the bulb. Peel the skin and cut off the root. Give the cloves a rough chop, then continue chopping with a rocking motion until it’s minced.
Chop the scallions: Cut off the root end and line up the scallions. Thinly slice the green part with your knife.
Chop the parsley: Bunch the parsley into a small mound and chop finely.
Cook:
Saute the chicken: Place a pan on medium heat until it’s hot. Add 2 tbsp olive oil, 12 oz chicken breasts, 1/2 tsp paprika, and 1/2 tsp Cajun seasoning. Stir for 5 minutes, then remove from the heat.
Saute the bell peppers: Add 1 1/2 tbsp unsalted butter, 1 tbsp garlic, and 2 oz onion and stir for 1 minute. Add 6 oz bell peppers (all three colors) and stir for another 2 minutes.
Make the sauce: Add 1 cup unsalted chicken broth, 1/2 cup milk, and 4 1/2 tbsp heavy cream.
Add the seasonings: Sprinkle 1/2 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp Jerk seasoning, and 1/2 tsp paprika. Stir until combined.
Cook the ingredients together: Add 15 oz cooked penne pasta, chicken, and 0.5 oz shredded parmesan cheese. Cook for 3 minutes.
Serve: Sprinkle 0.5 oz parmesan, 2 tbsp parsley, and 2 tbsp scallions on top. Enjoy.