HOW TO MAKE RASTA PASTA WITH JERK CHICKEN BREAST | FULL COOKING TUTORIAL + RECIPE

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.

Wash and clean the chicken breast, trimming off any fat and gristle.

In a bowl, combine 1 tbsp of olive oil and dry jerk seasoning to marinate the chicken breast.

Break the muscle of the chicken breast to prevent it from tightening while cooking.

Cover the marinated chicken and refrigerate for 20 to 30 minutes.

Heat a grill cast iron skillet over medium heat and cook the chicken breast until it reaches 165°F, about 5 to 7 minutes.

Remove the chicken from the skillet and let it rest for 10 to 15 minutes to retain juices.

In the same skillet, add oil and then the smoked beef sausage, cooking for a few minutes.

Add the mixed vegetables (broccoli, carrots, mushrooms, onions, green pepper, red pepper) to the skillet and sauté for 5 to 7 minutes.

Add 1 tsp of garlic paste and 1 tsp of ginger paste to the vegetables and mix well.

Pour in 1/4 cup of white wine and let it cook to evaporate the alcohol.

Add the cooked pasta (Linguini or penne) to the skillet with the vegetables and sausage.

Sprinkle in the dry jerk seasoning and mix everything together.

Add 1 cup of heavy cream and 1 cup of coconut milk to the skillet and stir to combine.

After 5 to 7 minutes of cooking, add all spice and the Scotch bonnet pepper, cooking until the desired consistency is reached.

Cut the rested chicken breast and serve it on top of the pasta with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens