Creamy Rasta Pasta
In this very delectable Rasta Pasta dish, al dente penne pasta is combined with shredded chicken and sautéed peppers in a rich, creamy sauce with a hint of heat. In only 30 minutes, you can prepare the ideal weeknight supper.
Ingredients
- 12 ounces pasta, penne
- 1 tbsp olive oil
- ¼ cup green onions, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 3 tbsp Jerk Seasoning
- Salt and pepper to taste
- 1 cup Chicken Stock
- 1 cup heavy cream
Instructions
- Pasta should be cooked as directed on the package, just until it's al dente. After draining, set away.
- Set the olive oil over medium-high heat in a big pot with a heavy bottom. Put all of the bell peppers and green onions in the saucepan. Chili peppers should be soft and starting to turn brown after sautéing.
- Add the salt, pepper, and jerk seasoning to the pot with the chicken shreds. After giving everything a thorough toss to fully coat in the spice, sauté the chicken for three minutes along with the vegetables.
- Add the cooked pasta, heavy cream, and chicken stock to the pot. Stirring constantly, bring everything to a boil. After it reaches a boil, lower the heat to medium and continue cooking for another five to eight minutes, or until the pasta is little more done and the sauce has thickened significantly.
- Take the pot off of the burner and serve the pasta with extra chopped green onions on top!