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One-Pot Rasta Pasta with Chicken and Vegetables Recipe

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4.2 from 37 reviews

This vibrant one-pot Rasta Pasta combines tender jerk-seasoned chicken with a medley of colorful bell peppers and green onions, all simmered in a creamy, cheesy sauce made rich with reduced-fat cream cheese and parmesan. Whole wheat penne pasta cooks directly in a flavorful blend of chicken broth and nonfat milk, absorbing all the aromatic spices and creating a comforting yet lively Caribbean-inspired dinner perfect for any night of the week.

  • Total Time: 35 minutes
  • Yield: 9 servings

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breasts, cut into thin strips about 3″ long x ½” thick
  • 3½ teaspoons jerk seasoning, divided
  • 1¼ teaspoons kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 tablespoon olive oil

Vegetables

  • 1 medium green pepper, thinly sliced (about 1½ cups)
  • 1 medium red pepper, thinly sliced (about 1½ cups)
  • 1 medium yellow pepper, thinly sliced (about 1½ cups)
  • 1/3 cup thinly sliced green onions (plus more for garnish)
  • 1 teaspoon minced garlic

Other Ingredients

  • 8 ounces penne pasta (preferably whole wheat)
  • 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
  • 1¾ cups nonfat milk
  • ¼ cup grated parmesan cheese (plus more for garnish)
  • 2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese)

Instructions

  1. Season Chicken: Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Toss well to coat the chicken evenly and thoroughly with the seasoning.
  2. Cook Chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring frequently, until just barely done and cooked through, about 4 minutes. Remove chicken from the skillet and keep warm.
  3. Add Pasta and Vegetables: To the same skillet, add uncooked penne pasta. Top with thinly sliced green, red, and yellow peppers, green onions, and minced garlic. Sprinkle the remaining 1½ teaspoons jerk seasoning, 1 teaspoon kosher salt, and ⅛ teaspoon black pepper evenly over the ingredients.
  4. Add Liquids and Bring to Boil: Pour in the can of fat-free, reduced-sodium chicken broth and 1¾ cups nonfat milk. Stir gently to combine while trying to keep the pasta mostly submerged. Cover the skillet and increase heat to bring the mixture to a boil.
  5. Simmer Pasta: Once boiling, reduce heat to medium or medium-low to maintain a lively simmer, not a hard rolling boil. Cook covered, stirring occasionally and keeping the pasta submerged, until the pasta is tender, about 13-14 minutes, depending on the pasta brand.
  6. Incorporate Cheeses: Stir in ¼ cup grated parmesan cheese and 2 tablespoons reduced-fat cream cheese until the cream cheese melts and the cheeses are evenly distributed throughout the sauce.
  7. Return Chicken and Combine: Add the cooked chicken strips back to the skillet along with any accumulated juices, stirring to combine. Cook just until the chicken is warmed through. Taste the pasta and adjust seasoning with additional salt, jerk seasoning, or cream cheese as desired.
  8. Serve: Serve the Rasta Pasta hot, garnished with additional sliced green onions and parmesan cheese if desired.

Notes

  • Adjust seasoning amounts to your preferred spice level or saltiness.
  • Neufchâtel cheese is a lower-fat cream cheese alternative that works well here.
  • Use whole wheat penne pasta to add fiber and a nuttier flavor; cooking time may vary slightly depending on the brand.
  • This dish thickens further upon standing, so serve promptly for best texture.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Caribbean

Find it online: https://allyumcooks.com/one-pot-rasta-pasta-with-chicken-and-vegetables-recipe/