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.
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.
Ingredients
2 unit
Chicken Breasts
½ cup
Tikka Sauce
(Contains Milk)
170 g
Penne
(Contains Wheat)
28 g
Baby Spinach
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
170 g
Carrot
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup(1 1/2 cups) pasta water, then drain and return penne to the same pot, off heat.
Meanwhile, heat a large pan over medium-high heat.Peel and quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.When hot, add carrots, 1/3 cup (2/3 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 carrots to a plate.
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.
Add carrots, penne, Tikka sauce, half the crispy shallots 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.)
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.
Divide curried chicken penne between bowls.Sprinkle remaining crispy shallots over top.
