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jamaican rasta pasta salad

Quick Jamaican Rasta Pasta Salad

Delicious Quick Jamaican Rasta Pasta Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 6 servings
Calories: 2200
Ingredients Method

Ingredients
  

For the pasta:
  • 16 oz penne pasta
For the chicken and vegetables:
  • 2 chicken breasts (cut into 1-inch bite-sized cubes)
  • 2 tbsp vegetable oil
  • 3.5 tbsp jerk seasoning
  • 3 large bell peppers (red, yellow, and green)
  • 2/3 cup green onions, chopped
  • 4 cloves garlic, minced
  • 1/2 tsp fresh thyme leaves
For the sauce:
  • 3 oz vegetable stock
  • 6 oz heavy cream
  • 3/4 cup parmesan cheese, freshly grated
  • 1 tbsp lime juice

Method
 

  1. While the pasta water comes to a boil, prepare all your ingredients: cut the chicken into 1-inch cubes, chop the bell peppers into bite-sized pieces, mince the garlic, chop the green onions, and grate the parmesan cheese. Once the water is boiling with salt, add the penne and cook to al dente according to package directions (usually 9-11 minutes). Drain and set aside—don't rinse it, as the starch helps the sauce cling to the pasta.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Toss the chicken cubes with 2 tablespoons of jerk seasoning, coating evenly. Once the oil is shimmering, add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. Transfer to a plate and set aside. I like to let the chicken develop a nice caramelized exterior—this adds depth to the final dish.
  3. In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Add the minced garlic and fresh thyme, cooking for about 30 seconds until fragrant. Then add the diced bell peppers and chopped green onions, stirring frequently for 3-4 minutes until the peppers begin to soften but still have some texture. This creates the aromatic foundation for your sauce.
  4. Sprinkle the remaining 1.5 tablespoons of jerk seasoning over the pepper mixture and stir well to coat everything evenly. Pour in the vegetable stock and heavy cream, stirring constantly to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still be pourable.
  5. Return the cooked chicken from Step 2 to the skillet and stir to combine with the sauce. Add the cooked pasta from Step 1 and toss everything together until well coated. Remove from heat and stir in the freshly grated parmesan cheese and lime juice until fully incorporated. I find that finishing with lime juice brightens all the jerk spices and adds a lovely Caribbean lift to the dish. Taste and adjust seasoning as needed.
  6. Transfer the pasta salad to a serving dish or individual bowls. The dish can be served warm or at room temperature, depending on your preference.