Rasta Pasta In A Boat With A Cilantro Cream Sauce Recipes

RASTA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
• 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.
• 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.

RASTA PASTA IN A BOAT WITH A CILANTRO CREAM SAUCE

Steps:

• Cook the squash in a large pot of boiling salted water for 12-14 minutes.
• Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
• In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
• Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sauté the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
• Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
• Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.

RASTA PASTA WITH JERK CHICKEN

Steps:

• Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
• Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
• Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
• As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
• Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
• Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
• Top with the jerk chicken, and garnish with green onions. Serve hot.

RASTA PASTA

Steps:

• Start by placing pasta in boiling water. Place oil in a large saute pan and cook until hot. Add onions and cook until translucent. Add garlic, seafood, peppers, coconut cream and white wine. Season with salt and paper to taste. Toss until mussels begin to open. Then cover and cook about 2 to 5 more minutes or until shrimp cook through. Strain pasta and add to the pan and toss. Garnish with parsley and serve.

TILAPIA WITH CILANTRO CREAM SAUCE

Steps:

• Heat oven to 375°.
• Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time.
• Fish: Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through.
• Warm the sauce up and drizzle a little over each serving of fish.