Named for the red, green and yellow bell peppers that bring vibrant color to the dish, this Rasta pasta is a play on the classic penne alfredo you know and love. In this version I’m using chicken breast as the protein, but the chicken could easily be replaced with shrimp, or a piece of salmon on top, or just enjoy the pasta, alfredo sauce and bell peppers if you’re vegetarian! I’ve done all of the above. As a matter of fact, when I make this Rasta pasta for a crowd, like a birthday party, I usually make it without meat to please all guests and avoid any potential allergies.