Rasta Pasta with Grilled Jerk Chicken
Rasta Pasta with Grilled Jerk Chicken

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, rasta pasta with grilled jerk chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Rasta Pasta with Grilled Jerk Chicken is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Rasta Pasta with Grilled Jerk Chicken is something which I’ve loved my entire life.

Rasta Pasta with Grilled Jerk Chicken #Mycookbook Spicy, creamy, quick and delicious!! You can sub the cream with coconut milk (I often make it that way as well) Kellie Ro Toronto. Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers.

To get started with this recipe, we must first prepare a few components. You can have rasta pasta with grilled jerk chicken using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rasta Pasta with Grilled Jerk Chicken:
  1. Take 2 boneless, skinless chicken breast
  2. Prepare 380 g dry pasta (3 cups or so)
  3. Take 1 green bell pepper, sliced
  4. Get 1 red bell pepper, sliced
  5. Get 1 yellow bell pepper, sliced
  6. Prepare 1 medium onion, thinly sliced
  7. Prepare 3 cloves garlic, minced
  8. Take 1.5 cups chicken stock
  9. Prepare 1.5-2 cups half and half cream
  10. Make ready 1 tsp dried thyme
  11. Take 1 tsp cajun seasoning
  12. Get 2 tbsp+1 tbsp jerk seasoning (I like walkerswood or grace brand)
  13. Prepare 1/2 shredded parmesan cheese
  14. Get to taste Salt
  15. Make ready 1 tsp olive oil

Try it with Jamaican Jerk Chicken. How to Make Rasta Pasta - the Recipe Method. To Make Grilled Chicken Rasta Pasta. Rub chicken with curry powder, allspice, thyme, and garlic.

Steps to make Rasta Pasta with Grilled Jerk Chicken:
  1. Using 2 tbsp of jerk seasoning, marinade chicken for 2 hours or over night (preferred)
  2. Grill your chicken on BBQ or indoor grill until juices run clear. Set aside of a bit before slicing.
  3. In a large pot, cook pasta to just shy of el dente, drain and set aside in colander while making the rest.
  4. In the same pot, add the olive oil and saute onion and garlic 2 min. Then add your jerk, thyme and cajun seasoning. Cook 1 more min
  5. Add the chicken stock and cream. Cook on medium-high for 5 min or so then add your peppers. Add your parm cheese and continue cooking on medium until it looks like your sauce is beginning to thicken. Season with salt if needed
  6. Add your pasta to the sauce and toss to combine and let everything hangout together for 10 min on low, stirring occasionally.
  7. Serve hot with your grilled chicken on top (or you can toss the chicken in when you add the pasta to the pot)

Then grill the chicken, onions, and bell peppers to achieve a smoky essence before adding it to the pasta. Boil pasta in salted water, then add green beans to blanche in the pasta water. In the same pan, sauté garlic and habanero peppers. Boil pasta as per package directions. Add jerk seasoning, BBQ sauce and frozen veggies.

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