Butter Chicken Thigh Penne
with Greek Yogurt and Cilantro- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
Ingredients: Chicken thighs • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Butter chicken sauce (milk) (water, tomato paste, whipping cream (cream, milk, carrageenan, mono and diglycerides, cellulose gum, sodium citrate), soybean oil, spices, salt, ginger, sugar, modified corn starch, herbs, citric acid, potassium sorbate) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cilantro.
Ingredients
270 g
Chicken Thighs
170 g
Penne
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
125 mL
Butter Chicken Sauce
(Contains: Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add penne. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Roughly chop cilantro.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken and peppers. Cook for 4-6 min, stirring occasionally, until chicken is golden. (NOTE: Don't crowd the pan; work in batches if needed.) (NOTE: It's okay if the chicken doesn't cook all the way through in this step.)
- To the same pan, add butter chicken sauce, chicken stock powder and 1/8 tsp (1/4 tsp) sugar. Cook for 2-4 min, stirring occasionally, until sauce thickens slightly and chicken is cooked through.**
- To the pot with penne, add sauce, half the yogurt and 1/3 cup (2/3 cup) reserved pasta water. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper. Stir to coat.
- Divide penne between bowls.
- Dollop remaining yogurt over top, then sprinkle with cilantro.
If you've opted to get chicken thighs, pat chicken dry with paper towels, then cut into 1-inch pieces. Cook in the same way the recipe instructs you to cook diced chicken.
