Jerk Chicken Rasta Pasta
Delicious and creamy, this bold jerk chicken pasta in coconut milk and tomato sauce is the most flavorful Jamaican-Italian fusion dish.
Servings: 8
Equipment
Ingredients
For the jerk seasoning:
- 1½ tablespoons onion powder
- 1½ tablespoons garlic powder
- 1¼ tablespoons dark brown sugar
- 3 teaspoons paprika
- 2½ teaspoons cayenne pepper
- 2½ teaspoons salt
- 1¼ teaspoons ground black pepper
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¾ teaspoon red pepper flakes
- ¾ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
For the pasta:
- 1½ pounds penne pasta
- 5 tablespoons vegetable oil divided
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 1 medium orange bell pepper sliced
- 1 medium yellow bell pepper sliced
- ¾ pound boneless skinless chicken breasts diced into 2-inch cubes
- 14.5 ounces fire roasted diced tomatoes
- 1¼ cups full-fat unsweetened coconut milk
- ½ cup low-sodium vegetable broth
- 1 cup grated parmesan
- salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish
Instructions
- Make the seasoning. Mix all the ingredients for the jerk seasoning in a small bowl until well combined. Set it aside.
- Boil the pasta. Cook the pasta according to package instructions. Drain it and set it aside.
- Sauté the aromatics. Add 2½ tablespoons of vegetable oil to a large pan set over medium heat. Add the onions and cook for 5 minutes or until softened. Add the garlic and cook for 2 more minutes.
- Cook the peppers. Toss the bell peppers into the pan. Add 2½ tablespoons of the jerk seasoning. Stir well and cook for 5 minutes or until softened. Transfer the mixture to a plate and set aside.
- Cook the chicken. Add the remaining oil to the pan and set it over medium-high heat. Add the chicken and cook it for 2 to 3 minutes on each side.
- Combine the peppers and tomatoes with the chicken. Stir the veggie mixture back into the pan. Season with salt and pepper to taste. Pour the tomatoes into the pan and stir well. Use a spatula to break them up. Let the mixture cook for 7 to 9 minutes or until it begins to reduce.
- Stir in the liquids and cheese. Add the veggie stock and coconut milk. Mix until well combined. Add the parmesan cheese and stir. Transfer the pasta back into the pan. Let it cook for 8 to 9 minutes until the sauce thickens.
- Add the pasta. Transfer the pasta back into the pan. Let it cook for 8 to 9 minutes until the sauce thickens.
- Finish and serve. Remove from heat and taste for salt and pepper; adjust accordingly. Garnish with parsley and serve warm.
Notes
- Chicken: If you want to save some time, use rotisserie shredded chicken instead of fresh chicken breasts. Chicken thighs are also okay to use.
- Buy the seasoning: I make mine from scratch, but using store-bought jerk seasoning will reduce your prep time.
- Use canned coconut milk. Coconut milk for cooking comes in a can and differs significantly from the cartons of non-dairy "milk substitutes" people use for smoothies and cereal.
- To make the pasta creamier, add 1/4 cup of ricotta to the sauce.
- Make Ahead: If you'd like to prepare this recipe a day ahead, I recommend cutting up all the veggies, making the seasoning, cooking the chicken, and boiling the pasta. Then, store each ingredient in a separate airtight container and refrigerate. Stir 1/2-tablespoon olive oil through the pasta so it doesn't stick or dry out.
Nutrition
Serving: 6ounces | Calories: 564kcal | Carbohydrates: 81g | Protein: 27g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 1153mg | Potassium: 697mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2070IU | Vitamin C: 83mg | Calcium: 185mg | Iron: 3mg
