Best 2 Rasta Pasta Recipes

RASTA PASTA WITH JERK CHICKEN

Steps:

• Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
• Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
• Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
• As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
• Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
• Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
• Top with the jerk chicken, and garnish with green onions. Serve hot.

RASTA PASTA

Steps:

• 1. Season chicken and shrimp with Creole/Cajun seasoning (I use Tony Chachere's or Emeril's Original Essence), 1 tbs of Jerk Seasoning (I use Badia or Grace), a dash of browning sauce (I use Grace browning sauce) and 3 sprigs of thyme or dried thyme. Allow to marinate for at least one hour or overnight (preferred)
• 2. Cook and drain pasta, set aside. I under cook the pasta slightly because you will toss it in a hot sauce at the end
• 3. Heat oil on medium/high heat in a large skillet and cook shrimp and chicken in until cooked. Set aside.
• 4. Heat additional oil and saute onions, garlic and peppers until almost tender (roughly 5 minutes). Add about 1/2 of the chopped green onions and saute for about 1 minute. Add jerk seasoning to the sauteed vegetables.
• 5. Add half & half and coconut milk. Reduce heat slightly. Simmer until thickened (roughly 5 minutes).
• 6. Add Parmesan cheese and stir until melted. Add chicken and pasta to sauce and stir until well coated.
• 7. Add remaining green onions for garnish. Serve with coco bread and a mixed green salad for a wonderfully rounded meal.