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Authentic Jerk Chicken Rasta Pasta

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A creamy Caribbean escape with tender jerk chicken and hearty pasta, infused with vibrant spices.

Ingredients

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  • 1 lb Organic Chicken Breast (or tofu for vegan)
  • 3 tablespoons Jerk Dry Rub Seasoning
  • 12 oz Short-Cut Pasta (e.g., penne, rigatoni)
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic
  • 2 cups Bell Peppers
  • 2 sprigs Fresh Thyme
  • 2 tablespoons Organic All-Purpose Flour
  • 1 teaspoon Smoked Paprika
  • 1 piece Scotch Bonnet Pepper
  • 1 cup Organic Heavy Cream (or coconut cream)
  • 1 cup Organic Chicken Stock/Broth (or vegetable stock)
  • 1/2 cup White Cooking Wine
  • 1/2 cup Freshly-Grated Parmesan Cheese (or nutritional yeast)

Instructions

  1. Marinate the Chicken: Combine chicken with jerk seasoning and let marinate for at least 15 minutes.
  2. Cook the Pasta: Boil salted water, cook pasta until al dente, drain and set aside.
  3. Sauté Chicken: In a skillet, heat olive oil, cook marinated chicken until golden brown, then remove.
  4. Add Garlic and Veggies: Sauté garlic, bell peppers, and thyme until tender.
  5. Create the Sauce: Sprinkle flour, then gradually whisk in chicken stock and wine, simmer to thicken.
  6. Stir in Cream: Add heavy cream and smoked paprika, mix until combined.
  7. Combine Pasta and Chicken: Slice chicken, return to pan with pasta and stir to coat.
  8. Taste and Adjust: Add chopped Scotch bonnet pepper, adjusting flavors as needed.
  9. Garnish and Serve: Top with Parmesan cheese and serve immediately.

Notes

Pair with a green salad or tropical drink. Leftovers can be stored for up to 3 days or frozen for a month.

Nutrition

Find it online: https://delishrecipezbylucy.com/authentic-jerk-chicken-rasta-pasta-creamy-caribbean-escape/

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