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Rasta Pasta (11/13/2009)

Rasta Pasta
(recipe courtesy

1 lb. Penne pasta
2 tablespoons butter, divided
4 boneless, skinless chicken breasts, fat trimmed, cut into ¼ inch slices
1 tablespoon Cajun-Style blackened seasoning
3 cloves garlic, chopped
1 large red onion, cut into wedges
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
½ teaspoon crushed red pepper flakes
¼ teaspoon curry powder
1 14.5 oz can stewed tomatoes, with juice
Salt & pepper to taste
2 (24 oz.) jars meatless spaghetti sauce

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 butter in a large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning. Remove chicken from skillet and set aside.

Melt the remaining butter in the skillet over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the 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 skillet and pour in spaghetti sauce and tomatoes. Heat through and serve over penne pasta. Serve with side salad and garlic bread for a complete meal.

This week's recommended wine from Van's Liquor Store in East Dubuque-Strong Arms Shiraz..750ml bottle..$7.99 a bottle through 11-16-09.

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