Go Back
rasta pasta dish

Rasta Pasta

Zach
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Maecenas consequat gravida nisl, vel malesuada augue rhoncus et. Nunc posuere dolor et orci tempus, a tincidunt lectus iaculis. Aliquam varius, ligula a aliquam fringilla, sem eros consectetur lectus, id maximus neque tellus vitae magna. Quisque eu augue non dui efficitur pretium vitae ac sem. Donec maximus accumsan ligula posuere tempus.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Dinner
Cuisine Caribbean
Servings 4 people

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