Caribbean Jerk Pasta Recipes

RASTA PASTA RECIPE

Steps:

• Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
• I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
• Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
• Add jerk seasoning to the pot.
• Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
• Garnish with chopped chives, green onions or parsley and serve.

JERK CHICKEN AND PASTA

Steps:

• Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
• Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
• Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
• Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

CARIBBEAN JERK CHICKEN PASTA

Steps:

• Toss chicken with 2 teaspoons jerk seasoning.
• Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic. Cook 3 minutes.
• Stir in chicken. Continue cooking until chicken is cooked through about 10 minutes.
• Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes.
• Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Season to taste with salt and pepper. Serve.

RASTA PASTA WITH JERK CHICKEN

Steps:

• Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
• Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
• Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
• As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
• Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
• Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
• Top with the jerk chicken, and garnish with green onions. Serve hot.

CARIBBEAN JERK PASTA

Steps:

• FOR MEAT MIXTURE.
• Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
• Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
• FOR SAUCE.
• Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
• *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
• Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
• FOR PASTA.
• Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!