Low Fat Rasta Pasta

Dive into a healthier twist on a Caribbean-inspired classic with this flavorful Low Fat Rasta Pasta! Packed with tender slices of seasoned chicken, vibrant tri-colored bell peppers, and a creamy, spiced coconut milk sauce, this dish delivers big on taste while keeping it light. Whole wheat penne pasta serves as the hearty base, perfectly tossed in a luscious low-fat sauce made with reduced-fat cream cheese and fragrant jerk seasoning for just the right amount of heat. Finished with fresh cilantro, green onions, and a squeeze of zesty lime, this quick and easy recipe is perfect for weeknight dinners or meal prep. Enjoy the bold, tropical flavors of Rasta Pasta without the guilt!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces whole wheat penne pasta
• 1 pound boneless, skinless chicken breasts
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon olive oil
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium green bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon jerk seasoning
• 1 cup low-fat coconut milk
• 4 ounces reduced-fat cream cheese
• 2 green onions, sliced
• 0.25 cup fresh cilantro, chopped
• 1 lime, wedges for serving

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with salt and black pepper.

Step 3

In a large skillet over medium heat, add the olive oil. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and place it on a cutting board. Let it rest before slicing it into strips.

Step 4

In the same skillet, add the sliced bell peppers. Sauté for 4-5 minutes, or until they begin to soften.

Step 5

Add the minced garlic and jerk seasoning to the skillet, stirring for an additional 1 minute until fragrant.

Step 6

Lower the heat and pour in the low-fat coconut milk. Add the reduced-fat cream cheese, stirring until the cheese is melted and the sauce is smooth.

Step 7

Return the sliced chicken to the skillet. Add the pasta, tossing everything together to ensure it's well coated in the sauce.

Step 8

Stir in the sliced green onions and chopped cilantro. Adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the Rasta Pasta hot, garnished with lime wedges to squeeze over the top for added freshness.

Nutrition Facts

Serving size	(1579.4g)

Amount per serving	% Daily Value*
Calories	2101.5

Total Fat 57.4g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 446.8mg	0%
Sodium 3478.3mg	0%
Total Carbohydrate 219.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 46.2g
Protein 184.3g	0%

Vitamin D 18.1IU	0%
Calcium 414.7mg	0%
Iron 16.1mg	0%
Potassium 3540.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 34.6%

Carbs: 41.2%