03/29/2025
Ingredients:
12 oz penne pasta
1 lb chicken breast or shrimp (optional: use tofu or mushrooms for a vegetarian option)
2 tbsp jerk seasoning (plus more for marinating)
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 cup heavy cream (or coconut milk for a dairy-free version)
1/2 cup grated Parmesan cheese (optional)
2 green onions, chopped
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Instructions:
Cook the penne pasta according to package instructions. Drain and set aside.
If using chicken or shrimp, season with jerk seasoning and let marinate for at least 15 minutes. Heat olive oil in a large skillet over medium heat and cook the chicken or shrimp until fully cooked, about 6-7 minutes for chicken and 3-4 minutes for shrimp. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, sautéing until soft and fragrant, about 2-3 minutes.
Add the bell peppers to the skillet and sauté for another 4-5 minutes until slightly tender.
Pour in the heavy cream (or coconut milk) and stir in the remaining jerk seasoning. Let the sauce simmer for 3-4 minutes to thicken.
Stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.
Add the cooked pasta and cooked chicken or shrimp (or tofu/mushrooms) to the skillet. Toss everything together until well coated in the sauce.
Garnish with chopped green onions and parsley or cilantro before serving.
Serve this delicious and vibrant Rasta Pasta hot, and enjoy the perfect balance of creamy, spicy, and savory flavors!
