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Place 1 1/2 pounds boneless, skinless chicken breasts and 1/4 cup of the jerk marinade in a large zip-top bag. Massage the marinade into the chicken and let marinate at room temperature for 30 minutes. Meanwhile, core and seed 1 pound bell peppers, then slice into 1/2-inch strips. Finely chop the leaves from 1/4 bunch fresh cilantro until you.
Rasta Pasta
Make the sauce. Add the pasta water and heavy cream to the skillet of vegetables. Allow the cream to start simmering before taking the pan off the heat and stirring in the grated Parmesan cheese. Add the seasoning, shrimp, and pasta. Now add the rest of the jerk seasoning and stir. Then add the cooked shrimp and penne, stirring to combine.
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The very name, Rasta, comes from *Jamaican Rastafarian* culture. Rastafari or Rastafarianism is a religion/lifestyle that developed in Jamaica during the 1930s. The colors that represent the Rastafari movement include red, green, and gold (where the bell peppers come in). Lastly, rasta pasta is nothing without jerk seasoning!
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In a separate large skillet or pot, melt 1 Tbsp butter over medium high heat. Once hot, add sliced peppers, green onion, and thyme to the skillet. Allow to cook for about 5 minutes or until just beginning to soften, stirring occasionally. Add garlic and cook for 1 minute, stirring constantly to avoid burning.
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Instructions. Bring four cups of water to a boil in a large pot. Add 1 tablespoon of salt and 1 tablespoon of olive oil to the water. Once the water is boiling, add 1 box of penne pasta and cook according to the instructions on the box. Drain the water and set the pasta aside, using the same pot.
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Add onions and bell peppers and cook, stirring occasionally, for 3 to 4 minutes or until onions are translucent. Add garlic and jerk seasoning and cook, stirring, for 1 minute or until garlic is fragrant. Add chicken broth and pasta. Stir well to combine, bring to a boil, and push down pasta so it is submerged in broth.
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In the same skillet, cook onion, garlic, and bell peppers until tender. Add chicken back to the skillet, along with cream, Parmesan cheese, salt, and black pepper. Simmer until thickened. Add cooked pasta to the sauce and toss to coat. Cook for 2-3 minutes until heated through. Serve warm, garnished with fresh thyme.
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Add salt and pepper to taste. Chicken Stock: Gives the sauce the perfect consistency and adds extra flavor. Heavy Cream: Adds a creamy and velvety texture to the sauce. How to Make Rasta Pasta. This pasta rasta recipe is the best dinner for busy weeknights because it takes less than 30 minutes to make!
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3 Tablespoons olive oil, 1 small onion, 1 garlic clove, ½ green bell pepper, ½ red bell pepper. Add salt, coconut milk and lower the heat. Let simmer for 5-6 minutes, or until the vegetables are soft and the sauce is creamy. ¾ cup coconut milk, salt to taste. Add the cooked vegetables and the chicken to the pasta.
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Chop onion, garlic, peppers, set aside. Add coconut milk to a small pot. Add salt, cajun seasoning, jerk seasoning and thyme leaves. Simmer on low heat for a few minutes, then remove from heat. Cook chicken and shrimp: In a frying pan, add a little oil and saute shrimp 2-3 min. Remove shrimp.
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Reserve 1-2 cups of pasta water before draining. Meanwhile, heat 1 tablespoon olive oil in a deep pan or shallow cast-iron casserole and then melt the butter in it. Add the chicken cubes to the pan and cook for 5-6 minutes until cooked through. Remove the chicken from the pan and set it aside.
Rasta pepper
Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften. Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring. Add the Liquids. Add the chicken stock, coconut milk, and reserved chicken. Simmer for 5 minutes to thicken up.
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Add the grated parmesan cheese and continue to stir. Then add pasta, spinach, and pasta again (repeat until all of the pasta has been added). Stir in between each addition. Add the 1 cup pasta water and mix well again (add more if additional sauce is desired). Add the remaining jerk seasoning and mozzarella cheese.
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Heat the remaining tablespoon of olive oil in a large skillet over medium heat, add the chicken and cook for 8-10 minutes or until the internal temperature reaches 165 degrees F / 74 degrees C. Remove chicken and set aside on a plate. Add butter, bell peppers, onion, and garlic to the skillet.
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Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly. 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 (about 4 minutes).
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Instructions. Boil pasta in heavily salted water for 12 mins. Sauté peppers in olive oil for 3-4 mins. Remove veggies and add chicken. Sprinkle lightly with salt and pepper. Brown on both sides over medium heat (about 4-5 min per side) ensuring chicken is cooked all the way through.