Ingredients
Scale
- A pound of pasta
- A pound of diced chicken breast
- Two tbsp. of divided olive oil
- Three tbsp. of divided jerk seasoning
- One tbsp. of unsalted butter
- One yellow bell pepper
- One green bell pepper
- One red bell pepper
- Three minced garlic cloves
- Four chopped spring onions
- One cup of double heavy cream
- One cup of chicken stock
- One cup of grated parmesan
- Parsley for garnishing
Instructions
- Keep the chicken cubes inside a large bowl and toss two tablespoons of jerk seasoning on the chicken.
- Pour water into a large pot and bring it to a boil. Make sure that you put a generous amount of salt in the water. Cook the pasta al dente, as it says on the pasta packet.
- Before you drain the pasta, make sure that you reserve between one and two cups of pasta water.
- Take a cast-iron casserole and heat one tablespoon of olive oil in it. Then, melt butter in the casserole.
- Toss the chicken cubes inside a pan and completely cook them. This will take between five and six minutes, and then set the chicken aside.
- Toss the leftover olive oil inside the pan and sauté the bell peppers for two to three minutes.
- Add the garlic to the pan and let them cook until it is fragrant.
- Stir the cream and the chicken stock and cook it till the mixture is thick
- Add chicken back inside the pan and then add the pasta. Toss them together until all of it is completely covered with the sauce. So, be sure to add some pasta water if the sauce seems too thick.
- Stir the grated parmesan, garnish with some parsley, and enjoy the creamiest Rasta pasta you will ever have.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 622 kcal
- Sugar: 9 g
- Sodium: 1165 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 88 g
- Cholesterol: 302 mg
