Best 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.

RAINFOREST CAFE RASTA PASTA FOR TWO OR THREE

Steps:

• Cook pasta according to package directions.
• In a large skillet saute the garlic in olive oil.
• Add spinach and broccoli, red pepper and grilled chicken.
• Toss to combine.
• Stir in Alfredo sauce and pesto, simmer for 5 minutes.
• Drain pasta and pour into a bowl.
• Top with sauce and toss well.
• Sprinkle with Italian seasoning and Parmesan cheese.

JERK CHICKEN RASTA PASTA

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.

RASTA PASTA IN A BOAT WITH A CILANTRO CREAM SAUCE

Steps:

• Cook the squash in a large pot of boiling salted water for 12-14 minutes.
• Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
• In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
• Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sauté the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
• Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
• Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.

RAINFOREST CAFE'S RASTA PASTA RECIPE

Steps:

• Cook pasta according to package directions. Drain well and set aside. In a 10-inch saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and grilled chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes. Reheat pasta if necessary under hot running water in a strainer; pour into a pasta bowl. Pour Alfredo sauce mixture over bow ties. Sprinkle with Italian seasoning and Parmesan cheese. This recipe yields 2 servings.

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.

RASTA PASTA

Steps:

• Start by placing pasta in boiling water. Place oil in a large saute pan and cook until hot. Add onions and cook until translucent. Add garlic, seafood, peppers, coconut cream and white wine. Season with salt and paper to taste. Toss until mussels begin to open. Then cover and cook about 2 to 5 more minutes or until shrimp cook through. Strain pasta and add to the pan and toss. Garnish with parsley and serve.

RASTA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
• Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
• Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

EASY RASTA PASTA RECIPE [+VIDEO] ???????? | MASALA HERB

Steps:

• Start by preparing your produce first and cutting (or shredding) your chicken into strips. Quarter your onion and cut into slices, chop your garlic, cut your bell pepper into bite-size strips. If you use boneless raw chicken cut into bite-sized strips, if you use rotisserie leftover jerk chicken, then shredded the meat into smaller bite-sized pieces.
• Cook your Pasta according to packet instructions firm.
• While the pasta is cooking prepare the sauce.
• For the sauce, heat up a skillet saucepan and add the olive oil and onion. Stir fry the onion translucent and continue to add in the chopped garlic and chicken. Let the chicken simmer for 2-3 minutes on both sides.
• Next add the Jerk seasoning and stir fry the whole content for a minute and then add the cut Bell Pepper and stir fry for a minute as well.
• Then pour in the coconut milk and mix the whole content. Let cook for 5 minutes so that the sauce reduces a bit and gets in shape. Season with salt if needed.
• Mix the cooked pasta int the rasta pasta sauce and serve hot.