Nut-Free Rasta Pasta

Dive into the vibrant flavors of the Caribbean with this Nut-Free Rasta Pasta, a creamy and bold dish that's perfect for weeknight dinners or entertaining guests. Featuring tender slices of jerk-seasoned chicken breast, a medley of colorful bell peppers, and a rich sauce made with coconut milk, heavy cream, and Parmesan cheese, this recipe delivers a delicious balance of spice, creaminess, and freshness. Best of all, it's completely nut-free, making it an excellent choice for those with nut allergies. Tossed with al dente penne pasta and topped with a sprinkle of green onions, this easy-to-make dish comes together in just 40 minutes, delivering irresistible flavor in every bite. Whether you're craving a comforting meal or exploring Caribbean-inspired cuisine, this Nut-Free Rasta Pasta is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 2 tablespoons Olive oil
• 1 pound Chicken breast, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Jerk seasoning
• 1 medium Red bell pepper, sliced
• 1 medium Green bell pepper, sliced
• 1 medium Yellow bell pepper, sliced
• 3 Garlic cloves, minced
• 1 cup Coconut milk
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 2 Green onions, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the sliced chicken breast with salt, black pepper, and 1 tablespoon of jerk seasoning.

Step 4

Add the chicken to the skillet and cook for 5-7 minutes until fully cooked and browned. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil.

Step 6

Add the red, green, and yellow bell peppers. Sauté for 4-5 minutes until the peppers are softened.

Step 7

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 8

Stir in the coconut milk and heavy cream, bringing the mixture to a simmer.

Step 9

Add the remaining jerk seasoning and the cooked chicken back into the skillet. Stir to combine.

Step 10

Reduce the heat to low and add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.

Step 11

Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce.

Step 12

Sprinkle with chopped green onions before serving.

Step 13

Serve the Nut-Free Rasta Pasta hot and enjoy the rich, spicy, and creamy flavors.

Nutrition Facts

Serving size	1875.9 grams (1875.9g)

Amount per serving	% Daily Value*
Calories	3049

Total Fat 104.20g	134%
Saturated Fat 41.50g	208%
Polyunsaturated Fat 2.70g
Cholesterol 546mg	182%
Sodium 7700mg	335%
Total Carbohydrate 341.40g	124%
Dietary Fiber 25.50g	91%
Total Sugars 66.50g
Protein 207.50g	415%

Vitamin D 23IU	114%
Calcium 708mg	54%
Iron 22mg	119%
Potassium 3480mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 26.5%

Carbs: 43.6%