Rasta Pasta Recipes

RASTA PASTA RECIPE

Steps:

• Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
• Add the garlic and 1 tablespoon Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
• Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.
• Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
• Stir in the Parmesan cheese and remove from heat.
• While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.

THE BEST JAMAICAN RASTA PASTA RECIPE - ADD YOUR FAVORITE PROTEIN!

Steps:

• Boil pasta in heavily salted water for 12 mins
• Sauté peppers in olive oil for 3-4 mins. Remove veggies and add chickenSprinkle lightly with salt and pepper
• Brown on both sides over medium heat (about 4-5 min per side) ensuring chicken is cooked all the way through
• Remove chicken add garlic and butter to the pan and whisk while melting
• Whisk in heavy cream and jerk seasoning and bring to a roaring boil. Add in onion powder, garlic powder and salt and stir
• Once it thickens add In the Parmesan cheese.
• Reduce heat to low and add in pasta, chicken and sautéed peppers.

RASTA PASTA RECIPE

Steps:

• Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
• I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
• Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
• Add jerk seasoning to the pot.
• Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
• Garnish with chopped chives, green onions or parsley and serve.

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.

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.