Rasta Pasta
A vibrant Caribbean-inspired pasta dish with jerk-seasoned chicken, colorful bell peppers, and a creamy coconut sauce that brings bold island flavors to your table.
Equipment
Ingredients
Ingredients
penne pasta
400 g
chicken breast
400 g
red bell pepper
2 piece
yellow bell pepper
2 piece
onion
1 piece
garlic cloves
3 piece
coconut milk
400 ml
parmesan cheese
100 g
olive oil
30 ml
jerk seasoning
2 tbsp
fresh thyme
2 sprig
scallions
3 piece
Instructions
Prepare ingredients
Slice the bell peppers, onion, and mince the garlic. Cut the chicken into bite-sized pieces.
Cook pasta
Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente.
Season and cook chicken
Season chicken pieces with jerk seasoning. Heat olive oil in a large pan and cook the chicken until golden and cooked through.
Sauté vegetables
In the same pan, add the sliced bell peppers and onion. Cook for 3-4 minutes until slightly softened. Add minced garlic and cook for 1 minute more.
Create the sauce
Pour coconut milk into the pan with vegetables. Add fresh thyme and simmer for 3-4 minutes to thicken slightly.
Combine and finish
Add the cooked pasta and chicken back to the pan. Toss everything together and sprinkle with parmesan cheese. Garnish with chopped scallions.
Serve
Serve immediately while hot, garnished with additional parmesan and fresh thyme if desired.
Original recipe
Storage
Store in airtight container. Sauce may thicken when cold - add a splash of water when reheating.
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