Rasta Pasta is a super tasty pasta dish that mixes creamy sauce, spicy chicken, and colorful veggies. It's inspired by the flavors of the Caribbean, especially the use of jerk seasoning which makes it unique. This dish is named "Rasta" because of the red, green, and yellow bell peppers used, which match the Rastafarian flag.
It's not just about the look; these peppers add a sweet crunch that goes perfectly with the spicy chicken and creamy sauce. Rasta Pasta is a fun way to shake up your pasta routine with something that’s both familiar and excitingly different.
Why This Recipe Works
This recipe is a hit because it perfectly balances creamy, spicy, and fresh flavors. The jerk seasoning gives the chicken a spicy kick, which is softened by the creamy coconut milk sauce. The result is a dish that’s rich in flavor but not too heavy. Plus, the colorful bell peppers aren’t just for show; they add a fresh, sweet taste that cuts through the creaminess and spice, making every bite interesting. It’s this mix of tastes and textures that makes Rasta Pasta a crowd-pleaser. Whether you like spicy food or creamy pasta, there’s something in this dish for you.
Another great thing about Rasta Pasta is how flexible it is. You can make it with chicken, shrimp, or keep it vegetarian by adding more veggies. It's perfect for a weeknight dinner because it's easy to make and doesn't take a lot of time. Plus, it's a great way to impress guests without too much effort. The combination of familiar Italian pasta and Caribbean jerk flavors creates something new and exciting. It's a dish that looks as good as it tastes, with the colorful peppers making it vibrant and appealing. Rasta Pasta is a delicious way to bring a bit of Caribbean warmth to your dinner table.
Ingredients
Pasta - Penne is typically used for its ability to hold sauce well. You can use any pasta you like, such as fettuccine or spaghetti.
Jerk Seasoning - This adds the spicy, smoky flavor that's key to the dish. Homemade or store-bought works, and you can adjust the amount based on how spicy you like it.
Bell Peppers - Red, yellow, and green peppers add sweetness and crunch, as well as the "rasta" colors. Any combination of colorful bell peppers works.
Chicken Breast - Provides protein and is marinated in jerk seasoning for flavor. You can substitute it with shrimp, tofu, or more veggies for a vegetarian option.
Coconut Milk - Gives the sauce a creamy, tropical flavor. Heavy cream can be used for a richer sauce, but coconut milk keeps it lighter and dairy-free.
Tips
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Cook the pasta al dente, as it will absorb more sauce and flavor.
- Use a mix of different colored bell peppers to make the dish vibrant.
- Adjust the amount of jerk seasoning to control the spice level.
- Let the sauce simmer until it thickens for the best texture.
How to Serve
Rasta pasta is a vibrant and flavorful dish that combines the hearty elements of pasta and chicken with the spicy kick of Jamaican jerk seasoning. It's creamy, spicy, and full of colorful veggies, making it a feast for the eyes as well as the palate. This dish is perfect for when you want something different from your usual pasta routine and are craving bold flavors.
- As a Main Course: Serve the rasta pasta on its own, with a garnish of fresh parsley or cilantro to add a pop of color and freshness.
- With Side Salad: Pair it with a simple side salad dressed with a light vinaigrette to balance out the creamy, spicy flavors of the pasta.
- With Garlic Bread: Offer warm garlic bread on the side to sop up any remaining sauce. It's a perfect addition for those who love a bit of extra carbs.
Similar Recipes
Rasta Pasta
Ingredients
- 8 oz penne pasta
- 1 lb chicken breast cut into strips
- 2 tablespoons jerk seasoning divided
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Marinate the chicken strips with 1 tablespoon of jerk seasoning. Let it sit for at least 30 minutes in the fridge.
- Cook the pasta according to package instructions until al dente, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the bell peppers and onion, sautéing until they start to soften. Add the garlic and cook for an additional minute.
- Return the chicken to the skillet. Add the coconut milk and remaining jerk seasoning. Stir well to combine. Bring to a simmer and let cook until the sauce thickens slightly, about 5-7 minutes.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Cook for another 2-3 minutes, until everything is heated through and combined.
- Season with salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.
Nutrition
Notes
• Cook the pasta al dente, as it will absorb more sauce and flavor.
• Use a mix of different colored bell peppers to make the dish vibrant.
• Adjust the amount of jerk seasoning to control the spice level.
• Let the sauce simmer until it thickens for the best texture.