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Rasta Pasta
Equipment
- 1 large skillet
- 1 grill
Ingredients
- 2 chicken breasts or shrimp
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 scotch bonnet pepper optional to add heat and flavor
- 4 scallions
- 4 cloves garlic
- 4 tbsp jerk seasoning
- 320 g pasta farfalle (bow-tie) recommended
- 1 cup heavy cream
- 0.5 cup reserved pasta water
- 0.75 cup grated parmesan 0.25 cups kept separate for topping
- salt and pepper
- 0.5 cup shelled peas optional
Instructions
- Get a pot of salted water boiling and set aside covered until ready to cook pasta
- Butterfly the chicken breasts and pound them to 1/4" thick
- Season each chicken breast all over with 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp jerk seasoning
- Thinly slice the peppers. Thinly slice the scallions, separating the whites and greens. Mince the garlic
- Cook pasta until just al dente. Reserve 0.5 cup of pasta water for later
- Pan fry the chicken breasts in a tbsp of oil over medium-high heat (or grill), getting the first side lightly charred, about 3-5 minutes. Cook on the second side for another 2-3 minutes until cooked through and temping 160 F. Reserve chicken on a plate, letting it rest for at least 3 minutes, then chop into bite sized pieces
- Deglaze the pan with water to loosen any charring, and wipe out the pan
- Heat a tablespoon of oil over medium-low heat and add peppers and scallion whites. Cook for 3-4 minutes until softened
- Add garlic and remaining 2 tablespoons of jerk seasoning and cook until fragrant, about 30 seconds
- Add heavy cream, reserved pasta water, and any accumulated chicken juices to pan, stirring frequently until thickened, about 2-3 minutes. If including peas add them now
- Add pasta to the pan, tossing until well coated
- Turn off heat, and add 0.5 cup of parmesan
- Divide pasta between bowls, topping with remaining 0.25 cups of parmesan, scallion greens, and grilled chicken or shrimp