Rasta pasta6/11/2023 ![]() Rasta pasta was originally created by Chef Lorraine Washington, owner of Paradise Yard Restaurant in Negril, Jamaica in 1985. If you love spicy foods that are packed with flavor then this jerk chicken pasta recipe is for you! What is rasta pasta? Most of that 40 minutes is just letting the chicken thighs cook. This simple recipe is truly is perfect for a weeknight meal. But don’t let the cook time scare you away. This delicious creamy pasta dish comes together in about 40 minutes total. As a customizable dish, you can become as creative as possible with other proteins both meat and meat alternatives like tofu.This Jamaican rasta pasta recipe is so good! It is super easy to make and the perfect weeknight dinner. If you are making the vegan version of this recipe, cook your vegetables and add them close to the end of your pasta, so they retain some nutrients.Ensure there is enough sauce for the amount of pasta you are making, that way your pasta is creamy in every bite.(be sure to consult the package of your pasta to know the recommended cooking.If your sauce gets too thick after the coconut milk is added, swirl in a few tablespoons of water or chicken stock to lessen the thickness.Top with herbs and the remaining parmesan cheese and serve. Add your chicken strips and repeat the process. Remove sauce from the stove, add in your pasta and mix thoroughly to fully incorporated the pasta and the sauce.While it thickens, check on your pasta which should be done by this time.Now add your tomatoes to your skillet, stir and allow them to cook down and fully be incorporated with the sauce then add your coconut milk and some of your parmesan cheese.Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook them down for about 5 minutes to soften. First, heat 2 tablespoons olive oil and add the onion and peppers.Remember your skillet from before, grab it now. ![]() Now it is time to start working on your sauce.While your pasta cooks cut the chicken into the desired pieces and set it aside.While your chicken cools, bring a pot of salted water to boil and add the pasta to the pot.Reserve the skillet, no need to wash it yet. Remove your chicken from the fire and transfer it to a clean cutting board and allow it to cool slightly. Flip the chicken to the next side and give it another 8 minutes or until the chicken is cooked through. Add the chicken and cook until it has a dark crust underneath, this is usually 7-8 minutes. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and discard the excess.Also peel, slice or dice whatever natural seasoning you have. While this is being done, core and seed your tri-coloured peppers, then slice them into strips and set them aside. Massage the marinade into the chicken and let marinate for 30 minutes. Place your boneless, skinless chicken breasts and jerk marinade in a large zip-lock bag. ![]()
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