Jerk Chicken Rasta Pasta
Jerk Chicken Rasta Pasta
Ingredients
For the Jerk Chicken
- 1 1/2 pounds chicken breast, frozen, then sliced and diced into 1-inch cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon MSG
- 2 tablespoons jerk seasoning, dark paste
- 2 tablespoons cooking oil, such as olive oil
For the Pasta and Vegetables
- 12 ounces penne pasta
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1/2 red onion, diced
For the Rasta Sauce
- 2 cups heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon all-purpose seasoning
- 1/8 teaspoon MSG
- 1 tablespoon jerk seasoning, dark paste
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Slice the red, yellow, and green bell peppers into strips. Dice the red onion. Set all prepared vegetables aside.
⏱️ 10 min
- 2
Take the frozen chicken breast, slice it, then dice it into uniform 1-inch cubes. Place the diced chicken into a mixing bowl.
⏱️ 5 min
- 3
To the diced chicken, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon MSG, and 2 tablespoons dark paste jerk seasoning. Mix all the seasonings thoroughly with the chicken using your hands until well coated.
⏱️ 5 min
- 4
Bring a large pot of salted water to a rolling boil. Add the penne pasta to the boiling water and immediately stir to prevent sticking. Cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
⏱️ 12 min•🌡️ 212
- 5
Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons cooking oil to the hot skillet. Once the oil is shimmering, add the seasoned chicken pieces to the pan in a single layer. Sear the chicken for 2 to 3 minutes per side, until browned and cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 8 min
- 6
In the same skillet used for the chicken (do not clean it, to retain flavor), add the sliced bell peppers and diced red onion. Sauté the vegetables, tossing occasionally, for 5-7 minutes until softened.
⏱️ 7 min
- 7
Pour 2 cups heavy cream into the skillet with the sautéed vegetables. Season the sauce with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon all-purpose seasoning, 1/8 teaspoon MSG, and 1 tablespoon dark paste jerk seasoning. Stir the sauce well to combine.
⏱️ 3 min
- 8
Reduce the heat to medium-low. Grate 1/2 cup fresh Parmesan cheese into the sauce. Add 1/2 cup of the shredded mozzarella cheese. Continue to stir until the cheeses are melted and the sauce thickens slightly.
⏱️ 4 min
- 9
Add the cooked penne noodles to the thickened sauce in the skillet. Mix the pasta thoroughly with the sauce until it is well coated.
⏱️ 2 min
- 10
Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the pasta mixture. Place the cooked chicken pieces evenly on top of the pasta. Gently mix everything together again, ensuring the cheese melts and the chicken is incorporated throughout the dish.
⏱️ 3 min
- 11
Garnish the Jerk Chicken Rasta Pasta with chopped fresh parsley. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jerk Chicken Rasta Pasta
For the Jerk Chicken
- 1 1/2 pounds chicken breast, frozen, then sliced and diced into 1-inch cubes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon MSG
- 2 tablespoons jerk seasoning, dark paste
- 2 tablespoons cooking oil, such as olive oil
For the Pasta and Vegetables
- 12 ounces penne pasta
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1/2 red onion, diced
For the Rasta Sauce
- 2 cups heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon all-purpose seasoning
- 1/8 teaspoon MSG
- 1 tablespoon jerk seasoning, dark paste
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Slice the red, yellow, and green bell peppers into strips. Dice the red onion. Set all prepared vegetables aside.
⏱️ 10 min - 2
Take the frozen chicken breast, slice it, then dice it into uniform 1-inch cubes. Place the diced chicken into a mixing bowl.
⏱️ 5 min - 3
To the diced chicken, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon MSG, and 2 tablespoons dark paste jerk seasoning. Mix all the seasonings thoroughly with the chicken using your hands until well coated.
⏱️ 5 min - 4
Bring a large pot of salted water to a rolling boil. Add the penne pasta to the boiling water and immediately stir to prevent sticking. Cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
⏱️ 12 min•🌡️ 212 - 5
Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons cooking oil to the hot skillet. Once the oil is shimmering, add the seasoned chicken pieces to the pan in a single layer. Sear the chicken for 2 to 3 minutes per side, until browned and cooked through. Remove the cooked chicken from the skillet and set aside.
⏱️ 8 min - 6
In the same skillet used for the chicken (do not clean it, to retain flavor), add the sliced bell peppers and diced red onion. Sauté the vegetables, tossing occasionally, for 5-7 minutes until softened.
⏱️ 7 min - 7
Pour 2 cups heavy cream into the skillet with the sautéed vegetables. Season the sauce with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon all-purpose seasoning, 1/8 teaspoon MSG, and 1 tablespoon dark paste jerk seasoning. Stir the sauce well to combine.
⏱️ 3 min - 8
Reduce the heat to medium-low. Grate 1/2 cup fresh Parmesan cheese into the sauce. Add 1/2 cup of the shredded mozzarella cheese. Continue to stir until the cheeses are melted and the sauce thickens slightly.
⏱️ 4 min - 9
Add the cooked penne noodles to the thickened sauce in the skillet. Mix the pasta thoroughly with the sauce until it is well coated.
⏱️ 2 min - 10
Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the pasta mixture. Place the cooked chicken pieces evenly on top of the pasta. Gently mix everything together again, ensuring the cheese melts and the chicken is incorporated throughout the dish.
⏱️ 3 min - 11
Garnish the Jerk Chicken Rasta Pasta with chopped fresh parsley. Serve immediately and enjoy!
⏱️ 1 min