Jamaican food inspired Rasta Pasta with Jerk Chicken, a tasty and colorful dish. Spiced jerk seasoning is mixed with tender chicken, colorful bell peppers, onions, and a creamy coconut milk sauce. This dish is delicious and full of Caribbean flavors. It's served over al dente penne pasta and topped with fresh cilantro.
Ingredients: 2 boneless, skinless chicken breasts, diced. 3 tablespoons jerk seasoning. 8 ounces penne pasta. 1 tablespoon olive oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 small red onion, sliced. 3 cloves garlic, minced. 1 cup coconut milk. 1 cup chicken broth. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Dice the chicken and mix it with jerk seasoning in a bowl until it is well covered. Put it somewhere else to soak for at least 15 minutes. Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-high heat. Cook the chicken until it is browned and fully cooked, about 5 to 6 minutes. Take the chicken out of the pan and set it aside. Put sliced onion and bell peppers in the same pan. For about 4 to 5 minutes, cook until soft. Add the minced garlic to the pan and cook for another one to two minutes, until the garlic smells good. Add the chicken broth and coconut milk. Set the heat to low and cook for two to three minutes. The cooked pasta, grated Parmesan cheese, and cooked chicken should all be mixed in. Add pepper and salt to taste. Cook for another two to three minutes, until everything is hot and the sauce gets a little thicker. Before serving, sprinkle with fresh cilantro leaves.
Prep Time: 20 minutes
Cook Time: 20 minutes
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