RASTA PASTA WITH JERK CHICKEN
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.
Provided by Millie Peartree
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
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Ishaq Rana
[email protected]This was my first time making jerk chicken and it turned out great! The recipe was easy to follow and the chicken was delicious. I will definitely be making this again.
Ms Rony
[email protected]This recipe is a must-try! The jerk chicken is so tender and juicy, and the pasta is cooked perfectly. I highly recommend it.
Rijul Chauhan
[email protected]I love this recipe! It's so easy to make and the flavors are incredible. I've made it for friends and family and they've all loved it.
Fabiha Azeem
[email protected]This is one of my favorite recipes! The combination of jerk chicken and pasta is so unique and flavorful. I always get compliments when I make it.
Ajay Mandal
[email protected]Just made this for dinner and it was amazing! The jerk chicken was perfectly seasoned and the pasta was cooked al dente. Will definitely be making this again.
Arabella towers
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The jerk chicken is so delicious and the pasta is the perfect accompaniment. Highly recommend!
Shadrack Ondigu
[email protected]This recipe was a hit at my last dinner party! The jerk chicken was flavorful and juicy, and the pasta was cooked perfectly. My friends couldn't get enough of it!