The Best Ever Rasta Pasta with Jerk Chicken Recipe | How to make Rasta Pasta

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can control spice and cost.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and often cheaper.

Boil a pot of hot water and add a pinch of salt.

Add pasta to the boiling water and cook until tender, about 10 to 12 minutes.

Place 2 chicken breasts in a Ziploc bag and use a tenderizer to break up the muscles for even cooking.

Season the chicken with Walker Woods jerk seasoning, green seasoning, and chicken nose seasoning, rubbing it evenly on both sides.

Slice 3 bell peppers (yellow, red, and green) into julienne strips.

Chop scallions (green onion) for garnish.

Check the pasta; once cooked, strain it and run cold water over it to stop the cooking process and prevent clumping.

In a hot pan, add cooking oil and begin pan grilling the chicken for about 8 to 10 minutes, cooking for about 5 minutes on each side over medium heat.

Once the chicken is cooked, remove it from the pan.

In the same pan, sauté garlic until fragrant, then add chopped onion and sauté for about a minute.

Add heavy cream to the pan and stir everything together.

Grate parmesan cheese and add it to the mixture along with the sliced bell peppers.

Adjust the taste with chili flakes, paprika, and chicken nose seasoning or seasoning cubes, if desired.

Add the cooked pasta to the pan and stir everything together until creamy and well combined.

Turn off the heat and garnish with chopped scallions before serving.

Slice the grilled chicken to serve on top of the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens