Rasta Pasta With Spicy Chicken form
constituents
8 ounces penne pasta
2 funk guts, minced
soupspoons seasoning
1 red bell pepper, minced
green bell pepper, minced
onion, minced
cloves garlic, diced
mug coconut milk
mug grated parmesan rubbish
mug diced fresh parsley
swab and pepper to taste
2 soupspoons olive oil painting
Instructions
Cook the pasta according to the package directions until al dente. Drain and set away.
In a coliseum, mix the minced funk with the seasoning until unevenly carpeted.
toast the olive oil painting in a large skillet over medium-high heat. Add the funk and cook for about 5- 7 twinkles, until browned and cooked through.
Add the minced bell peppers, onion, and garlic to the skillet with the funk. Cook for another 5 twinkles, stirring sometimes.
Pour the coconut milk into the skillet and stir to combine with the funk and vegetables. Bring to a poach and let cook for another 5- 7 twinkles.
Add the cooked pasta to the skillet and toss to combine with the funk and vegetables.
Sprinkle the grated parmesan rubbish over the top of the pasta and funk. Cover the skillet and let the rubbish melt for 1- 2 twinkles.
Remove the skillet from the heat and trim with diced parsley.
Serve hot and enjoy your Rasta Pasta with Spicy Chicken!