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
760kcal
Fat
28g
Ingredients
Hot Jerk Sauce, Canola and Olive Oil Blend, Yellow Bell Pepper, All Purpose Flour, Butter, Allspice, Garlic Powder, Penne, Black Pepper, Garlic, Heavy Cream, Onion, Worcestershire Sauce, Kosher Salt, Chicken Base, Chicken Breast, Green Bell Pepper, Red Bell Pepper, Whole Milk, Parmesan Cheese
Contains milk, fish, cereals containing gluten, wheat, soybeans.
Reviews
4.6
Based on 4233 reviews
Jonathan · 09/08/25
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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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