Rasta Pasta

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A celebration of bold flavors, bright colors, tender jerk chicken, and pasta. Rasta pasta is the quick one-pot, weeknight meal that will check all of the boxes

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 496kcal

Ingredients

8 ounces tube-shaped pasta penne, rigatoni, mostaccioli
2 tablespoons vegetable oil divided
1 pound chicken breast 1-inch dice
2 tablespoons jerk seasoning divided
1 large yellow onion thinly sliced
2 large or 3 medium bell peppers mixed colors, thinly sliced
2 garlic cloves minced
1 cup chopped tomatoes
3 sprigs thyme
¼ cup chicken stock
½ cup half and half

Instructions

Boil salted water, cook the penne pasta for 6 minutes, and save 1 cup of water. Strain the pasta.
In a skillet, sear the chicken in 1 tbsp oil and ½ tbsp seasoning for about 4 minutes. Batch cook the chicken.
Heat 1 tbsp oil. Cook onions, peppers, and 1 tbsp seasoning. Stir for 8 mins. Add garlic and thyme and cook for 1 min.
Add tomatoes, scrape pan, cook for 3 minutes. Pour in the chicken stock, return the chicken, cover, and cook for 5-6 mins.
Add half and half, stir, reduce heat, and cook for 5-6 mins. If too thick, add the pasta water. Stir in pasta, serve.

Notes

*Note: To make this vegan, remove the chicken and substitute vegetable stock for chicken stock and coconut milk for half and half. You may need more pasta water to thin out the finished dish.

Nutrition