Jerk Chicken Rasta Pasta!!! Rasta Pasta is where Italian meets Jamaican culture. How divine?
Do you know what makes a Rasta Pasta, Rasta? While Rastafarians eat an Ital diet which is a raw, organic, whole foods diet that does not consist of anything process, everything eaten is from the earth itself. Rasta Pasta today doesn’t really embody the term Rasta. Let’s get down to the bottom of this.
Originally this dish was created by Chef Lorriane Washington back in 1985, she stated “I was preparing a meal for some construction workers when I placed some ackee on tomato sauce on a bed of home-made fettuccini. The Rasta colors evident in the dish inspired one of the carpenters to name it Rasta Pasta. Another pointed out that the fettuccini was the dreadlocks and so Rasta Pasta was born. They begged me to put it on the menu and there it remained from February 14, 1986, to July 1997.” – Chef Lorraine Washington, The Gleaner Jamaica.
The Rasta Pasta has evolved into different variations. Clearly, the colors of Rasta Pasta are the same colors as the Rastafarian flag. Hence, you can’t have Rasta Pasta without repping right? Now, Rasta Pasta is usually made with penne pasta, coconut milk, parmesan cheese with bell peppers. It’s optional to add seafood or meat. Importantly, you can make Rasta Pasta in any form you like. Don’t let anyone tell you that you can’t.
Pasta Cooking time:
If you are using fresh pasta from DiAnoias then the cooking time is 1 – 1.5 mins. Our pasta will last for a week. However, the longer you keep it the longer the cooking time.
You are welcome to make or buy your own jerk sauce or seasoning. In the video, extra jerk sauce was used at the end for that extra color.
This Jerk Chicken Rasta Pasta dish can be done vegetarian and pescetarian. It’s perfect with shrimp. Rasta Pasta is originally done with Penne pasta but you can use whatever pasta you like. It would pair well with rigatoni.
Moreover, just be reminded that not every pasta goes with every sauce so just be in mind whenever you are using the type of pasta for your Rasta Pasta.
This Jerk Chicken Rasta Pasta is what everyone needs in their life. Jamaican and Italian, what more can you ask for?
Check out these Recipes: Easy Jamaican Jerk BBQ Chicken
Jerk Chicken Rasta Pasta
- 1 piece of chicken cutlet
- 16 oz Tagliatelle
- 1/2 tbsp Jerk Sauce
- 1 bouillon
- 1 1/2 cup Coconut Milk
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese
- 4 tbsp butter
- 3 cloves minced garlic
- 3 different color bell pepper Red, Yellow and Green representing the Rastafarian colors
- Parsley to garnish
- Parmesan Cheese to Garnish
- 1/3 cup Pasta Water only if needed
- In a bowl with a clean prepared chicken add jerk sauce and all-purpose season and marinade. (Marinating is optional)
- Add chicken to the oven on 350 degrees for 15 minutes. Use the broiler for 3-5 minutes to get a brown coat on the chicken. Just to get that jerk look.
- Add pasta to a pot to boil. Cook Al dente!
- In a saucepan melt, 2 tbsp butter then add garlic and sauté for 30 seconds. Add salt, bouillon, and jerk seasoning and mix in. Then add cream and coconut milk and mix in. Mix for 1 minute. Add Parmesan cheese and allow that to melt in the mix. Set sauce aside for later.
- If the sauce is too thick add pasta water to loosen.
- In a saucepan add butter and melt. Then add garlic and sauté until translucent. Then add bell peppers and mix in then add all-purpose seasoning and sauté.
- Add pasta to the vegetable pan and mix in for 30 seconds then add cream sauce and mix in.
- By then Jerk Chicken should be ready. Remove from oven and slice into cutlets.
- Serve pasta in your favorite pasta dish with Jerk chicken on top. Shave Parmesan and add parsley to garnish.