An easy pasta dinner with a kick, this flavor packed Rasta Pasta with Jerk Chicken is simple to make in just one pan.
Cuisine: American, jamaican
Keyword: jamaican pasta, jerk chicken, jerk chicken pasta, rasta pasta
3boneless skinless chicken breastsabout 1 1/2 lb.
2tablespoonsextra-virgin olive oildivided
1red bell peppersliced
1orange bell peppersliced
1jalapenoseeded and minces (optional)
1/3cupsliced green onionsplus more for garnish
1/2cuplow-sodium chicken broth
3/4cupheavy cream or half and half
1/2cupfreshly grated Parmesanplus more for garnish
Season the chicken breasts on both sides with the 2 tablespoons jerk seasoning. Cover and refrigerate for 1 hour or up to 8 hours.
Preheat the oven to 400˚F.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chicken to the skillet and cook for 2-3 minutes or until golden. Flip and cook the chicken on the opposite side for 3 minutes.
Transfer the skillet to the oven and roast the chicken for 25-30 minutes or until it registers 165˚F on an instant read thermometer.
While the chicken roasts, bring a pot of salted water to a boil. Cook the pasta until al dente, approximately 7-8 minutes. Drain the pasta and set aside.
Remove the chicken from the oven and transfer to a platter. Cover and keep warm.
Add the remaining olive oil to the skillet and heat over medium high heat.
Saute the bell peppers and onions in the skillet until softened, approximately 4 minutes.
Stir in the jalapeno, green onions and jalapeno, if using. Cook for 2 minutes.
Add the chicken broth to the pan and bring to a boil.
Turn the heat to low and stir in the heavy cream, salt and parmesan.
Fold in the pasta.
Slice the chicken and serve immediately on top of the pasta. Garnish with chopped parsley and sliced green onion, if desired.
Rasta Pasta can be made up to 24 hours in advance. Cover with plastic wrap and store in the refrigerator until ready to reheat.You may need to add a bit of milk or cream to the sauce when reheating since the pasta will soak up most of the sauce.