Rasta Pasta

Ingredients 

For the protein:

• 1 lb chicken breast/thighs, sliced
• 1 tbsp olive oil
• 1 tbsp Osage Foods Junkanoo Jerk seasoning

For the pasta & sauce:

• 12 oz penne (or rigatoni)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 bell peppers (red, yellow, green), sliced into strips
• 3 cloves garlic, minced
• 1 tsp thyme (fresh or dried)
• 1 ½ tbsp Osage Foods Island Flavor All Purpose seasoning
• 1 cup heavy cream (or coconut milk for dairy-free)
• ½ cup Parmesan or cheddar cheese, grated
• 1–2 tbsp tomato paste
• Salt & pepper, to taste
• Fresh parsley or scallions, chopped (for garnish)

Directions

1. Cook the pasta

Boil in salted water until al dente. Drain, saving ½ cup pasta water.

2. Cook the protein

• Toss chicken with olive oil + Junkanoo Jerk.
• Cook 5–7 minutes until golden and done.
• Remove and set aside.

3. Sauté veggies

• In the same skillet, heat olive oil. Add onions, peppers, and garlic. Sauté until soft and fragrant.
• Stir in thyme + Island Flavor All Purpose, toast for 1 minute.

4. Make the sauce

• Add tomato paste, stir well.
• Pour in cream (or coconut milk), then melt in cheese.
• Simmer until creamy. Add pasta water if needed to loosen.

5. Combine

• Toss pasta into sauce, then fold in chicken.
• Taste and adjust: more jerk for spice, more all-purpose for depth.

6. Serve

Plate, garnish with parsley/scallions, and enjoy hot.

Tip: For extra island flair, finish with a squeeze of lime and a sprinkle of chili flakes.