Rasta Pasta

Rasta Pasta

82
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
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Original recipe yields 8 servings

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Nutrition

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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Directions

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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

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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...