Leftover Chicken Rasta Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350 g Pasta (short pasta like penne or rigatoni)
- 200 g Cooked Chicken
- 1 tbsp Olive Oil
- 3 Peppers (1 each of red, yellow and green, sliced)
- 1 Onion (chopped)
- 3 Garlic Cloves (chopped)
- 2 tbsp Jerk Seasoning
- ½ tsp Cayenne Pepper
- 100 ml Vegetable Stock
- 80 ml Double Cream
- 80 g Parmesan (grated)
- ¼ tsp Salt
- ¼ tsp Pepper
Method
- Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water before draining. Set aside.
- Heat the olive oil on a medium heat in a large skillet and sauté the onions, garlic, and bell peppers for 5 minutes until softened.
- Stir in the Caribbean seasonings of jerk seasoning and cayenne pepper.
- Pour in the cream, stock (broth) and sprinkle in the grated Parmesan. Stir until a cheesy sauce forms.
- Add in the cooked pasta and leftover cooked chicken. You may want to add in some of the reserved pasta cooking water at this point, in order to make the sauce glossy and smooth. Season before serving.