Creamy and bursting with flavor thanks to Jamaican jerk chicken, this pasta is easy and delicious.
you might add any protein of choice, with shrimp and chicken being the most popular.
Rasta pasta can also be made completely vegetarian.
Simply Recipes / Alica Ramkirpal-Senhouse
Any time I make this dish there are barely ever any leftovers, its a family favorite!
The variations on Rasta pasta range from chef to chef and within each household.
What I love most about Rasta pasta is that it’s a complete meal in one pot.
Simply Recipes / Alica Ramkirpal-Senhouse
Serve it up with a little side of cabbage salad and a nice refreshing drink and youre all set.
Its the perfect way to taste the islands during the colder winter months, or anytime.
Toss in the cooked pasta and serve hot.
Simply Recipes / Alica Ramkirpal-Senhouse
Ive used shredded cabbage and carrots and other times just a handful of frozen mixed vegetables.
Rotini or penne are perfect pasta choices to soak up the luscious sauce.
What is Jerk Seasoning?
Simply Recipes / Alica Ramkirpal-Senhouse
The amount of each ingredient and addition of other spices depends on each cook and household.
you could use jerk seasoning on any pop in of meat orfish.
These days, there are even recipes for jerk seasoned vegetables!
Simply Recipes / Alica Ramkirpal-Senhouse
you’re free to find jerk seasoning in adried rubform or a wet marinade.
Many Caribbean grocery stores and online retailers sell both versions.
I sometimes make my own marinade, but prefer pre-made for convenience.
Simply Recipes / Alica Ramkirpal-Senhouse
My favorite brands of pre-made marinades are from Walkerswood orGrace.
I typically use hot and spicy jerk seasoning for optimal flavor.
This is purely for aesthetics and can be left out of the recipe.
Simply Recipes / Alica Ramkirpal-Senhouse
I preferGrace brandbrowning sauce.
you might find it online and at Caribbean grocery stores.
This is a common way that Caribbeans clean or wash meat.
Simply Recipes / Alica Ramkirpal-Senhouse
The brands I recommend are Trader Joe’s, Aroy-D, or Thai Kitchen.
Cashew and oat milk are also great options because they have a nice creaminess.
It gives the meat extra flavor!
Simply Recipes / Alica Ramkirpal-Senhouse
Substitute any other green herbs youd like for thyme.
you might use chicken thighs or breasts instead of tenderloins, just verify weight is the same.
Roll the lime on the countertop to soften.
Simply Recipes / Alica Ramkirpal-Senhouse
Slice in half and squeeze the juice over the chicken.
Fill the bowl with water just until it covers the chicken.
Using a wooden spoon or tongs, stir the chicken.
Simply Recipes / Alica Ramkirpal-Senhouse
Cover with plastic wrap and let it sit in the acidic water for 15 to 20 minutes.
Gently drain the water out of the bowl.
Fill the bowl of chicken with fresh cold water and gently drain again.
Simply Recipes / Alica Ramkirpal-Senhouse
Repeat this process twice to remove the lime and any slime the chicken might have.
Pat the chicken dry with paper towels.
Add the hot jerk seasoning, green seasoning, browning sauce, and oil to the bowl of chicken.
Simply Recipes / Alica Ramkirpal-Senhouse
Massage the seasoning into meat using your hands or tongs.
Cover the bowl with plastic wrap and refrigerate.
Let the chicken marinate for a minimum of 30 minutes or up to overnight.
Simply Recipes / Alica Ramkirpal-Senhouse
Bring a large pot of water to boil.
Add salt to the water to help flavor the pasta as it cooks.
(1 tablespoon of salt for every 2 quarts of water.)
Simply Recipes / Alica Ramkirpal-Senhouse
Add the dry pasta and cook, uncovered for 7 to 8 minutes, stirring occasionally.
Keep the heat at medium-high for a rolling boil.
Cook pastaaccording to package directions.
Drain and set aside.
Take the chicken out of the fridge and remove the plastic wrap.
In a deep non-stick skillet over medium heat, add 2 teaspoons of the oil.
Using a pair of tongs place chicken in the pan, leaving excess marinade behind.
The chicken should read 165F if using a thermometer or juices should run clear when done.
Remove from the pan and set aside.
Add a little more oil to the skillet.
Add the peppers, onion, and garlic.
Saute until tender, but still crisp, about 5 minutes.
The peppers should still retain their color and not look dull.
If you pierce with a fork the pepper should still have some give to it.
Add the chicken back into the pan with the vegetables and toss to combine.
Add the heavy cream, salt, black pepper, and paprika.
Let the cream simmer for 5 minutes.
Youll know its simmering when small bubbles appear on the surface.
Stir in the Parmesan cheese and cook for an additional 1 to 2 minutes until the cheese melts.
Store leftover pasta in an airtight container with a lid in the fridge for up to 3 days.
When reheating, I recommend not overheating because the cheese can melt too much and become oily.
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