Grilled Chicken Rasta Pasta

Grilled Chicken Rasta Pasta

Yield: 6-8 servings

Prep Time:10 minutes

Cook Time:25 minutes

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Grilled Chicken Rasta Pasta Recipe – A vibrant Jamaican style chicken pasta recipe with a creamy cheese base and lots of spice!

Ingredients:

For the Chicken:

  • 1 1/2 pounds boneless skinless chicken
  • 1 1/4 teaspoons curry powder
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 large red bell pepper, seeded and cut into long strips
  • 1/2 red onion, peeled and cut into wedges

For the Pasta:

  • 1 pound rolled bucatini pasta (or penne)
  • 8 ounces green beans, trimmed
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 1 habanero pepper, seeded and minced (or 1-2 serrano peppers)
  • 1/3 cup heavy cream
  • 2 teaspoons powdered chicken bouillon
  • 2 cups Borden® Four Cheese Mexican Shreds
  • 1 1/2 cups reserved pasta water

 

Directions:

  1. Preheat the grill (or a grill pan) to medium heat. Mix the curry powder, salt, allspice, thyme, and garlic powder together in a small bowl. Rub the spice blend over the chicken, covering all sides. Once the grill is hot, grill the chicken for 5 minutes per side. Lay the onion wedges and peppers carefully across the grates and grill 2 minutes per side.
  2. Meanwhile, fill a large deep sauté pan with water and place on the stovetop over high heat. Once boiling, add 1 tablespoon salt and the pasta. Stir to separate the pasta, then cook according to package instructions, usually 6-8 minutes to al dente. When the pasta only has 1 minute left to cook, add in the green beans to blanche for the last minute. Drain the pasta and beans, reserving 1 1/2 cups salty pasta water. Rinse the pasta and beans in cold water and shake well.
  3. Once the chicken has cooled for at least 5 minutes, slice into strips. Then cut the chicken strips in smaller bite size pieces. Cut the grilled pepper strips in half to create shorter segments.
  4. Place the butter, minced garlic, and habanero in the large sauté pan. Sauté over medium heat for 1-2 minutes. Then add the heavy cream, chicken bouillon, pasta, green beans, 1 cup reserved pasta water, and Borden®Cheese Shreds. Stir to coat and melt the cheese. Mix in the grilled chicken, onions, and peppers. Continue to stir until the liquid and cheese form a creamy sauce. Stir in the remaining pasta water if the sauce is too thick. Serve warm.

NOTES: If you are sensitive to spice, start with half of a habanero pepper.

Nutrition Information

Yield: 6-8 servings, Serving Size: 8

  • Amount Per Serving:
  • Calories: 407 Calories
  • Total Fat: 13.3g
  • Saturated Fat: 5.4g
  • Cholesterol: 134mg
  • Sodium: 660mg
  • Carbohydrates: 36.7g
  • Fiber: 1.6g
  • Sugar: 1.8g
  • Protein: 33.6g
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Grilled Chicken Rasta Pasta Recipe

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6 comments on “Grilled Chicken Rasta Pasta

  1. Audrey @ Two Pink Peoniesposted July 24, 2017 at 11:44 am Reply

    This looks really good! I can’t wait to try it.

    Rating: 5
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