I’ve been wanting to make Rasta Pasta for a while because I’m a BIG fan of bold, spicy flavors. This Jamaican-inspired dish brings all that flavor to the table with tender jerk-seasoned chicken, sweet bell peppers, and penne coated in a creamy Parmesan sauce. The peppers and creamy sauce help balance the warmth of the jerk seasoning, and everything cooks in one skillet for less cleanup! It’s colorful, hearty, genuinely delicious, and ready in 45 minutes. Better yet, at just $2.80 per serving, it’s a fun way to switch up pasta night without spending a fortune!

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A Spiced Chicken and Peppers Pasta

If you’ve never heard of Rasta pasta, here’s a little background! It’s believed to have originated in Negril, Jamaica, in 1985, when chef Lorraine Washington served homemade fettuccine with tomato sauce and ackee (Jamaica’s national fruit) to a group of construction workers.…