Rasta Pasta

SUBMITTED BY: Linda PHOTO BY: Tseen

"While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
2 tablespoons Cajun-style blackened seasoning
4 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 teaspoon crushed red pepper flakes
1/4 teaspoon curry powder
salt and pepper to taste
2 (24 ounce) jars meatless spaghetti sauce

READ REVIEWS (14)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2008 by TheDormChef

Great spin on pasta, it was refreshing trying something different than just the usual pasta covered in sauce. I actually used rotini instead of penne pasta to give it that extra "rasta" look. I probably won't stop saying rasta pasta anytime soon either.

5 users found this review helpful

Reviewed on Jan. 27, 2008 by tovlakas

This was really good. I changed a few minor things (didn't use all the types of peppers and substituded julienned squash for the yellow bells) but it was amazing. I used homemade blackened mix that I got from a recipe on here as well.

3 users found this review helpful

Reviewed on Oct. 24, 2007 by dottiekh

This was wonderful! I actually followed the recipe to the letter. It was as good as anything I go to a restaraunt and pay quite a bit of money for. It was easy, but it tasted like it cooked all day. I will make this again and again.

3 users found this review helpful

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