Rasta Recipe

Rasta Pasta with Jerk Chicken

PREP TIME COOK TIME MARINATING TIME TOTAL TIME SERVINGS

20 mins 52 mins 30 mins 102 mins 4 to 6 servings
NOTE

I’ve added some green seasoning to the chicken marinade along with the jerk seasoning. It gives the meat extra flavor!
Caribbean green seasoning is a seasoning base made of various herbs and vegetables that typically contains onion,
scallions, garlic, and pepper. It is widely used in Caribbean cooking to marinate meat and as a flavoring for rice, stews, and
soups.
Substitute any other green herbs you’d like for thyme.
You can use chicken thighs or breasts instead of tenderloins, just make sure weight is the same.
Ingredients
For the chicken
• 1 lime
• 1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces

• 1 tablespoon hot jerk seasoning
• 1 heaping tablespoon green seasoning, storebought or homemade

• 1/2 teaspoon browning sauce (optional)
• 2 teaspoons neutral oil, like avocado or canola
For the pasta
• 8 ounces penne
• 4 teaspoons neutral oil, to cook chicken and vegetables
• 1/2 green pepper, thinly sliced

• 1/2 red pepper, thinly sliced
• 1/2 yellow pepper, thinly sliced

• 1/2 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, leaves removed
• 2 cups heavy cream

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup shredded Parmesan cheese
https://www.simplyrecipes.com/rasta-pasta-with-jerk-chicken-recipe-5235441?print 5/31/24, 4 49 PM
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Method
1. Prep the chicken:

Put the chicken pieces into a large mixing bowl.
Roll the lime on the countertop to soften. Slice in half and squeeze the juice over the chicken. You can mix the
lime halves with the chicken and leave it until you’re ready to rinse. Fill the bowl with water just until it covers the
chicken. Using a wooden spoon or tongs, stir the chicken. Cover with plastic wrap and let it sit in the acidic water
for 15 to 20 minutes.
2. Rinse the chicken and pat dry:

Gently drain the water out of the bowl. Fill the bowl of chicken with fresh cold water and gently drain again.
Repeat this process twice to remove the lime and any slime the chicken might have. Pat the chicken dry with
paper towels.
3. Season and marinate the chicken:

Add the hot jerk seasoning, green seasoning, browning sauce, and oil to the bowl of chicken. 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.
4. Cook the pasta:

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.)
Add the dry pasta and cook, uncovered for 7 to 8 minutes, stirring occasionally. Keep the heat at medium-high for
a rolling boil. Drain pasta in a colander, add drained pasta back to the pot and drizzle in a little oil to keep from
sticking while you make the sauce and cook the chicken.
Cook pasta according to package directions. Drain and set aside.
5. Cook the chicken:

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. Sauté about 10 minutes until the chicken is browned and the seasoning
has dried onto the meat, turning the chicken occasionally. The chicken should read 165°F if using a thermometer
or juices should run clear when done. Remove from the pan and set aside.
6. Cook the vegetables:

Add a little more oil to the skillet.
Add the peppers, onion, and garlic. Sauté 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.
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7. Make the sauce:
Add the heavy cream, salt, black pepper, and paprika. Let the cream simmer for 5 minutes. You’ll know it’s
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.
8. Remove from the heat and rest a bit, then serve:

Remove from the heat and let the pasta rest for 2 minutes so the pasta can absorb the flavors of the sauce. Serve
hot!
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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Nutrition Facts ( pe r s e r v ing )
571 40g 23g 31g

CALORIES FAT CARBS P ROT E IN
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Rasta Pasta with Jerk Chicken

PREP TIME COOK TIME MARINATING TIME TOTAL TIME SERVINGS

For the chicken

• 1 pound boneless, skinless chicken tenderloins, sliced into 2-inch pieces

• 1 heaping tablespoon green seasoning, storebought or homemade

• 2 teaspoons neutral oil, like avocado or canola

For the pasta

• 1/2 green pepper, thinly sliced

• 1/2 yellow pepper, thinly sliced

• 2 cups heavy cream

• 1 cup shredded Parmesan cheese

1. Prep the chicken:

2. Rinse the chicken and pat dry:

3. Season and marinate the chicken:

4. Cook the pasta:

5. Cook the chicken:

6. Cook the vegetables:

8. Remove from the heat and rest a bit, then serve:

Nutrition Facts ( pe r s e r v ing )

571 40g 23g 31g

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