Best Jerk Chicken Rasta Pasta Recipes

Rasta Pasta With Jerk Chicken image

Provided by Millie Peartree

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons jerk seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 boneless, skinless chicken breasts
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound penne pasta
3 bell peppers, preferably a mix of colors, thinly sliced
4 green onions, sliced, plus more for garnish
2 garlic cloves, minced
1/4 cup jerk seasoning
2 fresh thyme sprigs
1 Scotch bonnet pepper, pierced, not sliced (optional)
1/2 cup heavy cream
1/4 cup vegetable or chicken stock
1/2 cup grated Parmesan

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.

Jerk Chicken Rasta Pasta image

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

One 16-ounce package penne pasta
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon jerk seasoning
2 tablespoons vegetable oil
2 teaspoons brown sugar
1 green bell pepper, sliced
1/2 large red bell pepper, sliced
3 tablespoons unsalted butter
2 large cloves garlic, minced
One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder
1 tablespoon all-purpose flour
2 cups half-and-half
1 cup shredded Parmesan, plus more for garnish
Sliced green onions, for garnish

Steps:

Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.