Curried Chicken Penne
with Crispy Shallots
Penne and succulent chicken pieces are thrown together in a deeply aromatic and buttery tikka sauce. Easy, delicious and oh-so satisfying.
Tags:
Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
170 g
Penne
(Contains Wheat)
28 g
Baby Spinach
28 g
Crispy Shallots
(Contains Wheat)
1 unit(s)
Carrot
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
Not included in your delivery
0.13 tsp
Pepper*
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
¼ cup
Milk*
Nutrition Values
Calories830 kcal
Fat29 g
Saturated Fat15 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber8 g
Protein54 g
Cholesterol165 mg
Sodium870 mg
Trans Fat1 g
Potassium1500 mg
Calcium175 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
Cooking Steps
1
- Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return penne to the same pot, off heat.
2
- Meanwhile, heat a large pan over medium-high heat.
- Peel and quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.
- When the pan is hot, add carrots, 1/4 cup (1/2 cup) water, then 1/2 tbsp (1 tbsp) butter. Season with salt and pepper.
- Cover and cook, stirring occasionally, until water evaporates and carrots are tender, 5-6 min. (TIP: If carrots are tender before water evaporates, remove lid to finish cooking.)
- Transfer to a plate.
3
- Meanwhile, roughly chop spinach.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When carrots are done, add 1 tbsp (2 tbsp) butter, then chicken to the pan. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp butter per batch.)
- Cook, flipping halfway through, until chicken is golden-brown, 3-4 min.
4
- Add carrots, penne, curry paste, Tikka sauce, and 1/2 cup (1 cup) reserved pasta water to the pan with chicken. Stir to combine, then bring to a simmer.
- When simmering, reduce heat to medium.
- Cook, stirring occasionally, until chicken is cooked through and sauce slightly thickens, 2-4 min.** (TIP: If sauce reduces too fast, add remaining pasta water 1 tbsp at a time until you reach desired consistency.)
5
- Add spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk to the pan.
- Season with salt and pepper, to taste. Stir until butter melts and spinach wilts, 1 min.
- Remove the pan from heat.
6
- Divide curried chicken penne between bowls.
- Sprinkle crispy shallots over top.