Rasta Pasta

An ingenious fusion creation, Rasta Pasta marries the flavors of Jamaican jerk chicken with a creamy pasta reminiscent of Italy’s alfredo dishes.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

– Skinless chicken breasts – Jerk seasoning – Kosher salt – Black pepper – Olive oil – Penne pasta – Green pepper – Red pepper – Yellow pepper

Sprinkle chicken strips with jerk seasoning, salt, and black pepper, tossing to coat evenly and thoroughly.

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Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done.

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Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning. Then pour in broth and milk.

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Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer.

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Add parmesan cheese and 2 tablespoons of cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.

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Swipe up for full recipe!

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