Tenelle's Rasta Pasta

This recipe is from Tenelle, a trainee in our 2019 fall cohort.

2 lbs. chicken pieces
1 lb. penne pasta
2-3 bell peppers (red, green, yellow)
1-2 garlic cloves
1 large onion
2 cans coconut milk
½ tsp salt
Fresh parsley
Fresh thyme
Vegetable oil
Jerk seasoning

Rub chicken pieces with 2-4** tbsp jerk seasoning and and grill, roast or pan sear. Set aside to cool and dice into bite-size pieces.
Cook pasta to your preferred consistency, drain and toss with oil to coat.
Thinly slice onion, bell peppers, and any other veggies you want to use, and sauté together until softened.
Combine coconut milk, a handful of fresh thyme, and crushed garlic in a saucepan and simmer until thickened.
Toss chicken, vegetables and sauce in a bowl to combine, top with additional fresh herbs if desired.
**adjust to your preference, more or less kick!

Mild Jerk Seasoning
This Mild Jerk Seasoning blend is a family recipe. Tenelle learned the recipe from her godmother, and brought it in, along with her recipe for Rasta Pasta, for a recent family meal. It was a huge hit!

The rich blend of herbs and spices is great on everything from chicken to fish to macaroni pie. Tenelle also suggests trying it mixed in with some barbecue sauce before grilling chicken or fish. Delicious!