How To Make The BEST Jerk Chicken 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.

Welcome to the recipe introduction.

List ingredients needed for jerk chicken rasta pasta.

Wash chicken and place in a large bowl.

Add 2 tablespoons of olive oil to the chicken.

Add seasoning: 2 tablespoons jerk seasoning, 2 sprigs of thyme, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Caribbean rhythms meat seasoning, 1 teaspoon brown sugar, and half of the chopped garlic and scallions.

Massage the seasoning into the chicken.

Cover the bowl with saran wrap and refrigerate overnight or at least for 3 hours.

Boil the pasta according to package directions for al dente, stirring occasionally, then drain.

Sear the marinated chicken breasts in a medium to high heat for 5 minutes on one side, then flip and cook for 7 minutes on the other side until dark brown caramelization occurs.

Let the chicken cool, then cut into slices.

Add 1/4 cup of wine to the pan to scrape up the fond.

Add the leftover chicken marinade to the pan and stir.

Add the julienned bell peppers and cook until tender, then remove from the pan.

Reduce heat to medium-low and add 3 tablespoons of butter and the remaining garlic, stirring for about a minute without burning the garlic.

Add 1 tablespoon of flour and stir to cook out the flour.

Gradually add 3 cups of heavy cream, stirring until thickened, then add the remaining cream and stir until thickened again.

Add 2 tablespoons of jerk seasoning, 2 sprigs of thyme, the remaining chopped scallions, and the cooked bell peppers, stirring to combine.

Taste and adjust seasoning, adding 1 teaspoon of accent if desired.

Turn off the heat and add 1 cup of parmesan cheese, allowing residual heat to melt the cheese.

Add the cooked paneer pasta gradually, stirring until combined and creamy.

Slice the cooled chicken breasts and serve on top of the rasta pasta or mix in, garnishing with more scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens