Rasta Pasta Recipe

🧂 Ingredients

• 1 lbs penne pasta

  or pasta of choice
• 2 bell peppers
• ¼ cup green onions
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 cup jerk marinade

  and 3 tablespoons
• 2 tbsp butter
• 7 cloves garlic
• 1 lbs chicken tenders
• ½ cup chicken stock
• 2 tbsp cream cheese
• 4 tbsp olive oil
• salt

  to taste

Instructions

• 1 Place a cup of jerk marinade In a quart-sized plastic bag and marinate your
  chicken tenders for at least 1 hour. You can also use chicken breasts and slice
  them into thin long strips.
• 2 Prep your vegetables. Wash and slice your bell peppers into long thin strips.
  Mince your garlic and dice the green onions.
• 3 Salt your pasta water and cook your pasta al dente. You can use penne, rotini,
  or any type of pasta will work.
• 4 On medium-high heat in a large skillet or heavy bottom pot, heat 2 tablespoons
  of olive oil and cook the chicken tenders for three minutes on one side. Flip
  and cook for two more minutes on the other.
• 5 When chicken is cooked, remove from pan and set aside.
• 6 Sauté your bell peppers and green onion until soft, seasoning with a pinch of
  salt. Reduce heat and add garlic, sautéing until fragrant and soft. Then add 2
  tablespoons of jerk marinade.
• 7 Add your butter, chicken stock, and half and half, and cook on low heat until
  your butter is melted.
• 8 Add the Parmesan cheese and cream cheese and stir until incorporated. If you
  like your food extra spicy, this is where you can add another tablespoon of jerk
  marinade. Completely optional.
• 9 When your pasta is ready and mixed in with the sauce, slice your chicken tenders
  and then add the chicken pieces into the cooked pasta and toss.

Nutrition Info