Rasta Pasta With Spicy Chicken Recipe

Rasta Pasta with Spicy Chicken: A Flavorful Caribbean-Inspired Fusion Dish

Overview

This Rasta Pasta with Spicy Chicken combines the richness of creamy pasta with the bold flavors of Caribbean jerk seasoning. Inspired by Jamaican cuisine, it features tender spicy chicken served over pasta infused with vibrant bell peppers and a creamy, flavorful sauce. This dish is packed with lean protein, essential vitamins, and healthy carbs—the perfect fusion of comfort and nutrition for lunch or dinner.

Ingredients (Serves 4-5)

For the Spicy Jerk Chicken:

• 2 boneless chicken breasts (about 400g)
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 1 tbsp lime juice

For the Rasta Pasta:

• 300g penne pasta (or any short pasta of your choice)
• 1 tbsp olive oil
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for extra heat)
• 1½ cups heavy cream
• ½ cup Parmesan cheese, grated
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley or scallions for garnish

Instructions

1. Marinate and Cook the Spicy Jerk Chicken:

1. Rub the jerk seasoning and lime juice onto the chicken breasts. Let them marinate for at least 15-30 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat.
3. Cook the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 75°C/165°F). Remove from the pan and let it rest for 5 minutes before slicing.

2. Cook the Pasta:

1. Boil a pot of salted water and cook the penne pasta according to package instructions until al dente. Drain and set aside.

3. Sauté the Vegetables:

1. In the same skillet used for the chicken, add 1 tbsp olive oil.
2. Sauté the bell peppers for 3-4 minutes until slightly tender but still crisp.
3. Add the minced garlic and cook for 30 seconds until fragrant.

4. Prepare the Creamy Sauce:

1. Stir in the smoked paprika, cayenne pepper, salt, and black pepper with the sautéed peppers.
2. Pour in the heavy cream and bring it to a gentle simmer.
3. Add the Parmesan cheese and stir until the sauce thickens, about 2-3 minutes.

5. Combine Pasta and Sauce:

1. Toss the cooked pasta into the skillet with the sauce and vegetables. Mix well to coat evenly.

6. Serve:

1. Slice the jerk chicken and place it over the pasta.
2. Garnish with fresh parsley or scallions and serve hot.

Nutritional Information (Per Serving)

• Calories: 520 kcal
• Protein: 32 g
• Carbohydrates: 40 g
• Fat: 24 g
• Fiber: 4 g
• Vitamin C: 70% of Daily Value
• Calcium: 20% of Daily Value

Health Benefits of Rasta Pasta with Spicy Chicken

1. High-Quality Protein:
   The jerk chicken provides a great source of lean protein, essential for muscle repair and maintenance.
2. Rich in Antioxidants:
   Bell peppers are packed with vitamin C and other antioxidants that boost immune function and protect cells from damage.
3. Supports Healthy Metabolism:
   The blend of spices, particularly cayenne pepper and paprika, can boost metabolism and enhance fat burning.
4. Balanced Energy Source:
   The pasta provides complex carbohydrates that release energy slowly, helping you stay full longer and preventing blood sugar spikes.
5. Good Source of Healthy Fats:
   The dish contains olive oil and Parmesan, which provide healthy fats important for heart health and hormone production.
6. Customizable for Dietary Preferences:
   You can swap regular pasta for whole-wheat or gluten-free options to meet dietary needs and increase fiber content.

Tips for Success

• Control the Heat: Adjust the level of spice by reducing the jerk seasoning or cayenne pepper if you prefer a milder dish.
• Add More Veggies: Throw in spinach, zucchini, or mushrooms for extra nutrients and variety.
• Use Leftover Chicken: Save time by using pre-cooked chicken or rotisserie chicken for this recipe.
• Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the chicken.