A Taste of Jamaica: Rasta Pasta
A Taste of Jamaica: Rasta Pasta is one of those dishes that feels like instant island energy: creamy, colorful, and kissed with just enough jerk spice to wake up your taste buds. In our version, we’re using chicken, but you can easily swap in shrimp if that’s more your style. With bell peppers in red, yellow, and green, it’s a simple, flavor-packed meal that brings Jamaica right to your table.We love it because it’s easy to make at home and easy to adjust mild or spicy, depending on your mood. And honestly? One bite and you can almost hear the reggae, feel the warm breeze, and picture turquoise water in the distance.
Ingredients
- 16 ounces dried penne pasta
- 4 cups shredded rotisserie chicken
- 2 tbsp vegetable oil sauteing bell peppers
- 3 tbsp jerk seasoning If you don't like much spice then adjust to half the amount.
- 4 bell peppers in different colors -sliced
- 2/3 cup green onions sliced
- 2-3 cloves of garlic minced
- 1 cup vegetable stock add more if needed
- 1 cup heavy cream add more if needed
- 1/2 cup Parmesan cheese grated
Instructions
- Cook pasta according to the package instructions, take it at " al dente".
- I use rotisserie chicken in this recipe to save me time. I shred the chicken and put aside to add later.
- Add vegetable oil to pot and saute the bell peppers with green onions. Add the minced garlic and cook until fragrant. I use a Dutch Oven.
- Add the jerk seasoning to the pot.
- Add heavy cream, rotisserie chicken and vegetable stock to the pot. Simmer for a few minutes or until sauce thickens. Add the permesan cheese and then mix in the pasta.
Notes
The jerk seasoning is spicy. If you don't like a lot of spice then add just half of the amount. I used the Grace Jamaican Jerk Seasoning but you can also use Walkerswood Traditional Jamaican Jerk Seasoning.
You could have up to 6 servings with this recipe. It's only two us so we love the leftovers.