Rasta Pasta

Rasta Pasta

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Linda 0

"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."
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45 m servings 457 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1107 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
  2. 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.
  3. 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.


  1. 120 Ratings

Most helpful positive review

This is an amazing dish. If you are looking for something different to do with chicken this is it. My son loved it! If you don't like a lot of "heat" I suggest you leave out the red pepper fl...

Most helpful critical review

I'm sure this pasta gets it's name from the red, gold and green peppers but, rastas do not eat chicken.

This is an amazing dish. If you are looking for something different to do with chicken this is it. My son loved it! If you don't like a lot of "heat" I suggest you leave out the red pepper fl...

Magnificent! I had one jar of Ragu Garden combination sauce only. So I substituted with one 15oz. can Diced stewed tomatoes.Blended both well in a large bowl. No other changes.The stewed tomatoe...

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...

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 ...

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 al...

This was absolutely delicious! I love spicy food and was sure to use extra spice to make it even hotter! Before adding the pasta sauce, I tried a piece of chicken, and if it wasn't for self co...

This dish was really good. My husband and I both really love spicy food and this was right up our alley. I used linguinie noodles instead of penne. I would recommend using two bottles of sauce i...

Wow! This was super hot! It was a big hit with the family but next time I will cut back on the cayenne.

very good! I used shrimp instead of chicken because my husband is allergic to poultry (can you imagine not being able to cook with chicken or chicken broth!) and it turned out really yummy - tha...

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