RASTA PASTA

Rasta Pasta image

Provided by Careema Bell

Categories Pasta

Time 1h20m

Number Of Ingredients 23

1 box penne pasta
1 c shrimp, peeled and deveined
1 lb chicken tenderloins, about 10
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
3 Tbsp jerk seasoning
2 clove garlic, minced
1/4 c half and half
1/2 c coconut milk, unsweetened
3 green onions, sliced
2 Tbsp olive oil, extra virgin
1/2 c italian six cheese blend or parmesan
CHICKEN & SHRIMP SEASONING
1 1/2 Tbsp creole seasoning
1 Tbsp jerk seasoning
1 Tbsp dried thyme
1 Tbsp kosher salt
1/2 Tbsp browning sauce
2 clove minced garlic
3 green onions, sliced
1 Tbsp olive oil, extra virgin

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.