Rasta Pasta with Jerk Chicken
Serves 620 mins prep90 mins cook
A delightful dish combining Rasta pasta and jerk chicken, perfect for a flavorful meal that's like a bashment party on your plate! This dish features colorful ingredients and a kick of spice, making it a must-try for those who love Jamaican flavors.
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What you need
Instructions
1: Cook the penne pasta according to package instructions. Drain and set aside. 2: In a large pan, melt the butter and add the garlic, green and red bell peppers, scallions, thyme, and parsley. Sauté until softened. 3: Pour in the heavy cream and stir until combined. Season with Old Bay and Adobo seasoning. 4: Add the cooked penne pasta to the sauce and toss to coat. 5: For the jerk chicken, season the chicken leg quarters with dry jerk seasoning, complete seasoning, seasoned salt, and adobo. 6: Add the wet jerk seasoning and optional reggae table sauce. Mix well. 7: Bake the chicken uncovered in a preheated oven at 350 to 375 degrees for 1.5 hours, basting every 30 minutes. 8: Turn up the heat the last 10-15 minutes for extra color, ensuring not to let the chicken sit in the juices.View original recipe