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Rasta Pasta with Grilled Jerk Chicken
Rasta Pasta with Grilled Jerk Chicken

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The ingredients needed to cook Rasta Pasta with Grilled Jerk Chicken:
  1. Provide boneless, skinless chicken breast
  2. Prepare dry pasta (3 cups or so)
  3. Prepare green bell pepper, sliced
  4. Get red bell pepper, sliced
  5. Use yellow bell pepper, sliced
  6. Provide medium onion, thinly sliced
  7. Prepare garlic, minced
  8. Prepare chicken stock
  9. Get half and half cream
  10. Provide dried thyme
  11. Take cajun seasoning
  12. Take tbsp+1 tbsp jerk seasoning (I like walkerswood or grace brand)
  13. Get shredded parmesan cheese
  14. You need Salt
  15. You need olive oil
Instructions to make Rasta Pasta with Grilled Jerk Chicken:
  1. Using 2 tbsp of jerk seasoning, marinade chicken for 2 hours or over night (preferred)
  2. Grill your chicken on BBQ or indoor grill until juices run clear. Set aside of a bit before slicing.
  3. In a large pot, cook pasta to just shy of el dente, drain and set aside in colander while making the rest.
  4. In the same pot, add the olive oil and saute onion and garlic 2 min. Then add your jerk, thyme and cajun seasoning. Cook 1 more min
  5. Add the chicken stock and cream. Cook on medium-high for 5 min or so then add your peppers. Add your parm cheese and continue cooking on medium until it looks like your sauce is beginning to thicken. Season with salt if needed
  6. Add your pasta to the sauce and toss to combine and let everything hangout together for 10 min on low, stirring occasionally.
  7. Serve hot with your grilled chicken on top (or you can toss the chicken in when you add the pasta to the pot)

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