pat-dry your chicken and place in a medium bowl with half of the jerk seasoning, 1 tablespoon of olive oil, garlic powder, and paprika. Mix/rub seasoning on chicken thoroughly, cover bowl with plastic wrap and let sit for 24 hours. Pull out prior to cooking so chicken can become room temperature.
In a pan or skillet, add one tablespoon of olive oil (from chicken preparation) and place on stove on medium to high heat. Once hot, place chicken on pan and cook until browned on one side and slightly brown on the other. Add in sliced onions and peppers and finish cooking chicken through until browned on both sides. Set chicken and veggies aside to cool.
Begin cooking pasta: add water to a large pot and bring to boil, follow cooking instructions on box. Put the pot/skillet used to cook the chicken on the stove on medium-low heat. Once heated, add butter and minced garlic to pan. (Don't forget to check pasta!)
Once garlic is golden brown, add heavy cream to the pot/skillet and bring to a simmer.
Once pasta is finished, drain and set aside.
Once the cream has reached a simmer, add in 1 teaspoon of all purpose flour and parmesan. Simmer and lightly stir until cheese and flour are blended, then add remaining jerk seasoning and honey and stir until sauce is blended. If necessary, add more cheese/cream for thickness/loosness and/or more seasoning for taste.
Once sauce is to liking, add pasta to pot and stir, then slice chicken and add to pasta with veggies and stir.
serve and enjoy!
New York Times: Rasta Pasta : This site is a great example of authentic rasta pasta cooked by a Jamaican! It is also very clear and concise which makes it less overwhelming, especially for someone who could be new to cooking.
Simply Recipes: Rasta Pasta : This site does a great job of going in detail and even providing a bit of cultural background on the dish which I greatly appreciated as a Jamaican. The site also included lots of pictures throughout the process which even I myself found really helpful.
Orchids & Sweet Tea: Rasta Pasta : This site did a great job of explaining some background but what I found really unique was all the possible questions an individual may have that the author answered before you can reach the recipe (however there was a "jump to recipe") option which I though was also cool. The site alos provided prep and storage techniques which is really helpful!