CB Chicken Rasta Pasta


  • 1 tray pack of CB Chicken Breast Fillet
  • 16 ounces dried pasta
  • 2 tbsp vegetable oil
  • 3 tbsp jerk seasoning
  • 3 bell peppers in different colors sliced
  • 1 onion sliced
  • 2-3 garlic cloves minced
  • 1/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese grated


  • Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
  • Cut chicken breast into slices, toss in 1 ½ tbsp jerk seasoning,
  • In a large skillet, heat 1 tbsp of vegetable oil over medium heat. Add seasoned chicken and cook until it's golden and cooked through. Remove from the skillet and set aside to add later.
  • In the same skillet add the remaining vegetable oil and sauté bell peppers with onions. Add the minced garlic and cook until it's fragrant.
  • Add heavy cream, chicken stock, and remaining jerk seasoning to the pot. Simmer for a few minutes or until the sauce thickens.
  • Add cooked chicken back into the skillet along with the parmesan cheese in the sauce, and toss in the cooked pasta until fully coated with sauce.
  • Serve and Enjoy!

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