Rasta Pasta

Rasta Pasta

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."

Ingredients 45 m {{adjustedServings}} servings 457 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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  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.
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Reviews 82

  1. 120 Ratings


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 flakes or only use 1/4 tsp. I only made half of this recipe as there is only 2 of us eating and with 1/2 tsp we had the heat. We like heat so that did not bother us. I used Barilla Marinara for the sauce. We will make this again. You want to serve with a slice of bread for the "heat". My kitchen smelled wonderful while cooking. I did this meal in my wok that goes on top my stove. I did use olive oil for browning the chicken. Also it says just heat through after adding sauce, I actually let it cook for about 15 min or so. I wanted all my flavors to meld. LEFTOVER IDEA.. MMMMM... I am thinking taking the sauce mixture with chicken and putting on sub bun with moz or bleu cheese and under broiler.. wow.. or in a tortilla for a wrap..


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 tomatoes I believe,added body and texture.Not just a saucy look.My wife and kids loved it so much we took a picture of it.So much good flavor,so little time to prepare.Thanks!


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.