Chicken Rasta Pasta
Ingredients
- 4 chicken thighs
- Penne pasta or Rigatoni
- 1 tbsp olive oil
- 1/3 red bell pepper sliced
- 1/3 yellow bell pepper sliced
- 1/3 green bell pepper sliced
- 1/2 shallot minced
- 3 garlic cloves minced
- 1 scallion/green onion diced
- 1 1/3 cup heavy cream
- 1/2 cup parmesan
- 1/3 cup mozzarella
- 1/4 cup pasta water
- 1 tsp jerk seasoning optional
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Kinder's no salt garlic and herb
- 1/4 tsp smoked paprika
- 1/4 tsp Italian seasoning
- 1/4 tsp parsley
- 1/4 tsp black pepper
- pinch of salt
Chicken Marinade
- 1 tbsp Walkerwood jerk seasoning
- 1 tbsp olive oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp all purpose seasoning
Instructions
- Bring a large pot of salted water to a boil. Once the water is boiling, pour in penne noodles and cook al dente about 8 minutes. Drain and rinse with cold water.
- In a large bowl clean chicken with vinegar, water and lime juice. Rinse the chicken until the water runs clear. Season cleaned chicken with onion powder, garlic powder, smoked paprika, all purpose seasoning, 1 tbsp of jerk marinade and 1 tbsp of olive oil. Mix until the chicken is fully coated.
- While the chicken marinates, prep your veggies. Thinly slice bell peppers, dice a green onion and mince 1/2 shallot and 3 cloves of garlic.
- Add 1 tbsp of oil to a large skillet and cook chicken thighs over medium high heat until cooked through, about 10 minutes. Once cooked, remove the chicken from the pan. Allow to cool before cutting it into pieces.
- To the same pan- reduce heat to medium, and add in peppers. Sautè for about 4 minutes, before adding in minced garlic, shallots and green onions. Sautè until fragrant, about 1-2 minutes. stirring frequently. Stir in heavy cream, and pasta water. Cook until it begins to thicken. Season pasta sauce with onion powder, garlic powder, Italian seasoning, smoked paprika, black pepper and salt to taste. (I also add a teaspoon of jerk marinade for additional flavor and spice).
- Reduce the heat to medium low and let sauce simmer, about 3-4 minutes. Stir in shredded mozzarella and grated parmesan and mix until cheese is melted and the sauce is smooth and creamy.
- Add in cooked pasta and mix until everything is well combined.
- Add in chopped jerk chicken and toss everything together. Top with fresh parsley, green onion and parmesan if desired. Serve warm and enjoy!
Notes
Storage- pasta can be kept in a tight sealed container and refrigerated for 3-4 days. IF it lasts that long haha! It reheats very well.