Rasta Pasta with Grilled Jerk Chicken
Rasta Pasta with Grilled Jerk Chicken

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, rasta pasta with grilled jerk chicken. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rasta Pasta with Grilled Jerk Chicken is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Rasta Pasta with Grilled Jerk Chicken is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook rasta pasta with grilled jerk chicken using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rasta Pasta with Grilled Jerk Chicken:
  1. Take 2 boneless, skinless chicken breast
  2. Make ready 380 g dry pasta (3 cups or so)
  3. Get 1 green bell pepper, sliced
  4. Make ready 1 red bell pepper, sliced
  5. Take 1 yellow bell pepper, sliced
  6. Take 1 medium onion, thinly sliced
  7. Prepare 3 cloves garlic, minced
  8. Make ready 1.5 cups chicken stock
  9. Make ready 1.5-2 cups half and half cream
  10. Make ready 1 tsp dried thyme
  11. Make ready 1 tsp cajun seasoning
  12. Get 2 tbsp+1 tbsp jerk seasoning (I like walkerswood or grace brand)
  13. Make ready 1/2 shredded parmesan cheese
  14. Prepare to taste Salt
  15. Take 1 tsp olive oil
Steps to make Rasta Pasta with Grilled Jerk Chicken:
  1. Using 2 tbsp of jerk seasoning, marinade chicken for 2 hours or over night (preferred)
  2. Grill your chicken on BBQ or indoor grill until juices run clear. Set aside of a bit before slicing.
  3. In a large pot, cook pasta to just shy of el dente, drain and set aside in colander while making the rest.
  4. In the same pot, add the olive oil and saute onion and garlic 2 min. Then add your jerk, thyme and cajun seasoning. Cook 1 more min
  5. Add the chicken stock and cream. Cook on medium-high for 5 min or so then add your peppers. Add your parm cheese and continue cooking on medium until it looks like your sauce is beginning to thicken. Season with salt if needed
  6. Add your pasta to the sauce and toss to combine and let everything hangout together for 10 min on low, stirring occasionally.
  7. Serve hot with your grilled chicken on top (or you can toss the chicken in when you add the pasta to the pot)

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