One-Pot Wonders

Rasta Pasta (LC, GF)

November  9, 2019
Photo by Brian Coppola
Author Notes

Inspired by any number of “Rasta Pasta” recipes (I nod here to the ones at Delish, Little Sunny Kitchen, and Immaculate Bites).

This is more or less like my Thai chicken dish. I coat the shredded chicken with dry seasoning and let it sit for a few hours, then sear it in the pan with oil, followed by adding some chicken broth near the end to re-moisten the meat.

And just to use one pan, I used my large, handled, baking pan to initially cook the pasta, too. I use the chickpea-based Banza pasta. If you are not used to it, just beware to handle it gently as it does not have the robust structure of regular pasta. I prepare the paste ahead and, the first time, I kept it in the plastic colander while I cooked the rest. The exposed surface dried a bit and some pieces clumped. The second time, I kept it moist in a sealed plastic bag right after draining it, and that worked well. —Brian Coppola

  • Prep time 1 hour 30 minutes
  • Cook time 1 hour
  • Serves 6-8
Ingredients
  • Jerk Seasoning Mix
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried thyme
  • 2 tablespoons dried parsley
  • 1 tablespoon Brown Swerve
  • 1 tablespoon paprika
  • 2 teaspoons powdered cayenne
  • 1 teaspoon powdered allspice
  • 1 teaspoon powdered nutmeg
  • 1 teaspoon powdered cinnamon
  • Rasta Pasta
  • 12 ounces Banza pasta (rigatoni)
  • 4 bell peppers (different colors) in thin strips
  • 1 small sweet onion, diced
  • 4 tablespoons minced garlic, in oil
  • 2 roasted chickens (store bought), meat removed and shredded by hand
  • 8 ounces grated parmesan cheese
  • 1 cup heavy cream
  • 3-4 cups no salt chicken broth
In This Recipe
Directions
  1. Combine the shredded chicken with half of the spice mixture. Combine thoroughly in a lidded container. Cover and refrigerate for a few hours.
  2. Cook the pasta according to the directions, stopping at really al dente because you are going to cook it some more, later. After straining, transfer it, moist, to a zip-lock plastic bag, which keeps it from clumping.
  3. Heat a large, handled baking pan to medium high. Add EVOO and then sear the spiced chicken (covered) for 15-20 minutes. Stir it intermittently. As the first of the pieces begin to darken, add 1-2 cup of chicken broth, stir rapidly to coat. Just as the last of the liquid evaporated, remove and reserve the chicken.
  4. Re-heat the pan with oil. Add the onions and get them 75% to caramelized. Add the peppers, and when they soften, add the garlic. When the vegetables are cooked, add the rest of the seasoning and mix well.
  5. Add the heavy cream and 2 cups of chicken stock. Mix well.
  6. Reduce the heat to medium-low, add the cheese and combine thoroughly.
  7. Add the pasta and the chicken. Rewarm for a few minutes.

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