Rasta Pasta Recipe
Get ready to embark on a culinary journey as we unravel the delightful Creamy Rasta Pasta, a dish that harmonizes flavors in a truly unique way.
Equipment
- Large pot for boiling pasta
- Pan for sautéing
- Chopping board and knife
- Stirring utensils
Ingredients
- Penne Pasta: 300g
- Chicken Breast: 2, boneless and diced
- Bell Peppers: 1 each, red, green, and yellow
- Onion: 1, finely chopped
- Garlic Cloves: 3, minced
- Coconut Milk: 1 can (400ml)
- Tomato Paste: 2 tablespoons
- Jerk Seasoning: 2 tablespoons
- Thyme: 1 teaspoon, dried
- Salt and Pepper: To taste
- Olive Oil: 2 tablespoons
- Fresh Parsley: For garnish
Instructions
- Cook the Pasta:Boil water with a pinch of salt, cook pasta until al dente, and set aside.
- Sauté the Chicken:In a pan, sauté diced chicken in olive oil until golden brown. Remove from the pan and set aside.
- Prepare the Vegetables:Sauté chopped onions, minced garlic, and sliced bell peppers until tender.
- Create the Sauce:Add coconut milk, tomato paste, jerk seasoning, dried thyme, salt, and pepper. Stir until well combined.
- Combine and Garnish:Mix in the cooked pasta and sautéed chicken. Garnish with fresh parsley.