Chili Pepper Madness · by Mike Hultquist★ 4.9 (53)
Rasta Pasta Recipe
NUTRITION · PER SERVING40M COOK
CAL 47%·PRO 88%
CARBS 107G45% OF CAL
5G FIBER9G SUGAR93G OTHER
FAT 40G38% OF CAL
21G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy Caribbean-inspired pasta with spicy jerk chicken, onions, peppers, and coconut milk in a bold, flavorful sauce. Ready in 30 minutes with a balance of heat and tropical sweetness.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 pound chicken breast (cut into bite-sized pierces)
- 2 tablespoons Jamaican jerk seasonings
- 1 teaspoon paprika
- salt and black pepper to taste
- 2 tablespoons olive oil (or vegetable oil)
- 1 small onion (chopped)
- 1 green bell pepper (sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat))
- 1 red bell pepper (sliced)
- 1 orange bell pepper (sliced)
- 1-2 Scotch bonnet peppers (chopped)
- 3 cloves garlic (chopped)
- 2 tablespoons Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk (heavy cream is an acceptable alternative, yet won’t bring that coconut flavor)
- 1 cup of grated fresh Parmesan cheese (or more as needed)
- 1 pound penne pasta
At a glance
PER SERVING · TIME 40M
CAL 47%·PRO 88%
CARBS 107G45% OF CAL
5G FIBER9G SUGAR93G OTHER
FAT 40G38% OF CAL
21G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1482mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 915mg
- Calcium
- 252mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1482MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.