American Bandstand Rasta Pasta
Created by dienia b on February 23, 2022
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #38222
Ingredients
- 8 ounces boneless skinless chicken breasts,chopped
- 1 pound dry tortellini
- 1 tablespoon olive oil
- 1 clove garlic,smashed
- 1 cup onion,sliced
- 1/4 cup red bell pepper,sliced
- 1/4 cup orange bell pepper ,sliced
- 1/4 cup yellow bell pepper ,sliced
- 1/4 cup green bell pepper,sliced
- 1 tablespoon brown sugar
- 1 tablespoons jerk seasoning,to taste
- 1/2 cup milk
- 6 ounces heavy cream
- 1/4 cup white wine
- 5 ounces parmesan cheese ,grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Put tortellini on to cook in heavily salted water
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Step 2: When al dente
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Step 3: Drain
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Step 4: Season chicken with some jerk seasoning
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Step 5: Meanwhile
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Step 6: In large pot
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Step 7: Add olive oil and heat over medium heat.
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Step 8: Add chicken
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Step 9: Add onion and bell peppers.
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Step 10: Saute until translucent
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Step 11: Add garlic
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Step 12: Add a little more jerk seasoning and brown sugar
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Step 13: Deglaze with wine
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Step 14: Add milk
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Step 15: Cook down add heavy cream and dont boil add cooked drained tortellini
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Step 16: Cook until thickened
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Step 17: Add parmesan cheese off the flame and let melt
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Step 18: Season to taste
Nutritional Facts
- Serving Size: 1 (250.8 g)
- Calories 543.8
- Total Fat - 20.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 117.3 mg
- Sodium - 1096.3 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 2.3 g
- Sugars - 11.3 g
- Protein - 36.2 g
- Calcium - 383.4 mg
- Iron - 2.6 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.4 mg