Name: Rasta Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 lb. penne pasta -; 3 boneless skinless chicken breasts (about 1 1/2 lb.) -; 2 tbsp. jerk seasoning, divided -; Kosher salt -; 2 tbsp. extra-virgin olive oil, divided -; 1 green bell pepper, sliced -; 1 red bell pepper, sliced -; 1 orange bell pepper, sliced -; 1/3 c. sliced green onions, plus more for garnish -; 3 cloves garlic, minced -; 1/2 c. low-sodium chicken broth -; 3/4 c. heavy cream -; 1/2 c. freshly grated Parmesan, plus more for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rasta Pasta

1. 1 lb. penne pasta -

2. 3 boneless skinless chicken breasts (about 1 1/2 lb.) -

3. 2 tbsp. jerk seasoning, divided -

4. Kosher salt -

5. 2 tbsp. extra-virgin olive oil, divided -

6. 1 green bell pepper, sliced -

7. 1 red bell pepper, sliced -

8. 1 orange bell pepper, sliced -

9. 1/3 c. sliced green onions, plus more for garnish -

10. 3 cloves garlic, minced -

11. 1/2 c. low-sodium chicken broth -

12. 3/4 c. heavy cream -

13. 1/2 c. freshly grated Parmesan, plus more for garnish -

How to cook deliciously - Rasta Pasta

1. Stage

Cook pasta according to package instructions to al dente. Drain and set aside. Season chicken breasts all over with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon oil. Cook chicken until golden and no longer pink, 8 minutes per side. Remove from pan and set aside to rest.

2. Stage

Add remaining oil and cook peppers until mostly tender, 3 to 4 minutes. Add green onions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.

3. Stage

Add chicken broth and heavy cream and let simmer until thickened, 5 minutes. Slice chicken. Add Parmesan and stir until melted, then add pasta and chicken and toss until completely combined.

4. Stage

Garnish with green onions and more Parmesan and serve.