Gluten-Free Rasta Pasta Recipe
This recipe for gluten-free rasta pasta is so flavorful and delicious! You’ll love this homemade creamy sauce and the gluten free jerk chicken pasta. This Jamaican recipe is easy to make and is a flavorful gluten-free dinner idea.
Servings 6 servings
Calories 325kcal
Cost $8
Equipment
- 1 cutting board
- 1 chef's knife
- Measuring Cups and Spoons
- 1 large stock pot
- 1 heavy bottom skillet
- 1 whisk
Ingredients
- 8 oz gluten-free rigatoni (or pasta of choice)
- 1 cup bell peppers sliced
- 2 tbsp olive oil
- 1 Thin sliced chicken breast
- 1 tbsp garlic, minced
- 1 tbsp butter
- 2 cups heavy cream
- 1 tsp jerk seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 cup shredded Parmesan cheese
- salt & pepper to taste
Instructions
- Cook gluten-free pasta according to package directions.
- Thinly slice bell peppers and slice chicken into thin cutlets.
- Using the heavy bottom skillet, heat the olive oil over medium heat. Sauté the sliced bell peppers in the olive oil until bright and slightly softened (about 3-4 minutes).
- Remove veggies from the pan, and add the chicken. Lightly season the chicken with salt & pepper and brown both sides over medium heat ensuring it is cooked all the way through (about 4-5 min. per side).
- Remove the chicken from the pan and add the garlic and butter to the pan, whisking together while the butter melts.
- Once the butter is melted, whisk in the heavy cream and seasonings and bring to a boil (while continuing to whisk).
- Once the sauce is thickened, whisk in the Parmesan cheese until smooth.
- Reduce the heat to low.
- Thinly slice the chicken into strips, and add the chicken to the sauce along with the pasta and sautéed peppers.
- Add salt & pepper to taste and serve immediately.
Notes
see the full blog post above post for:
- ingredient and equipment suggestions,
- substitutions,
- step by step directions with pictures, and
- other frequently asked questions