Jerked Blackened Chicken Rasta Pasta
This rich and spicy penne pasta is a delicious combination of Italian-American and Jamaican cuisines. The creamy pasta is tossed with Jamaican-style jerk chicken and sauteed bell peppers. This dish is both comforting and full of flavor!
Nutritional facts
Protein
57g
Carbs
67g
Calories
780kcal
Fat
30g
Ingredients
Chicken Breast, Penne, Whole Milk, Heavy Cream, Parmesan Cheese, Hot Jerk Sauce, Onion, Green Bell Pepper, Yellow Bell Pepper, Red Bell Pepper, Worcestershire Sauce, Chicken Base, Butter, All Purpose Flour, Canola and Olive Oil Blend, Garlic, Garlic Powder, Allspice, Black Pepper, Kosher Salt
Contains milk, fish, cereals containing gluten, wheat, soybeans.
Reviews
4.3
Based on 4908 reviews
The chicken had an unappealing appearance, and the pieces were chewy. The pasta was good. I ended up throwing out the chicken.
Janet · 02/14/26
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About Pat LaFrieda
Chef Pat LaFrieda has been a meat purveyor his entire life, selecting the highest quality for the world's best restaurants. He has changed the burger industry by following his grandfather’s recipes, working on specialty blends for Shake Shack, Minetta Tavern, Capital Burger, and more. LaFrieda is the author of Meat: Everything You Need to Know; named Esquire's Cookbook of the Year; in which he categorized every cut of meat to include cooking instructions for perfectly preparing each. He has learned these techniques from the over 1,600 restaurants he consults with and services daily, with experiences like having roasted an entire 850-pound steer whole in a 12-foot-long Caja China box that his father built himself. LaFrieda has won numerous awards for his steaks in Minetta Tavern, Porterhouse NY, and Benjamin's Steakhouse. His steak sandwiches are the top-selling food items at Citi Field, the US Open, Pennsy, and TimeOut NY. And in 2020, he completed construction of the world's largest dry-aging room, boasting 15,000 primal cuts at almost 25 pounds each.
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