Rasta Pasta Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

16 ounces dried pasta

2 large chicken breasts (or 2 cups of shredded rotisserie chicken)

2 tablespoons vegetable oil (1 tbsp for frying chicken and 1 tbsp for sauteeing bell peppers)

3 tablespoons jerk seasoning (1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce)

3 bell peppers (in different colors - sliced)

½ cup green onions (sliced)

2-3 cloves garlic (minced)

¼ cup vegetable stock (or chicken stock)

½ cup heavy cream (or half and half)

½ cup parmesan cheese (grated)

Directions

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, cooked 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.

Nutrition

• Calories: 742 kcal
• Total Fat: 23 g
• Saturated Fat: 13 g
• Cholesterol: 113 mg
• Sodium: 214 mg
• Total Carbohydrate: 92 g
• Dietary Fiber: 6 g
• Total Sugars: 7 g
• Protein: 40 g