Curried Chicken Thighs Penne
with Crispy ShallotsCalories
:
800 kcalProtein
:
43g proteinTotal
:
25 minutesDifficulty
:
MediumQuick
Allergens:
- Milk
- Wheat
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Mustard
- Sesame
- Soy
- May contain traces of allergens
- Milk
Penne and succulent chicken pieces are thrown together in a deeply aromatic and buttery tikka sauce. Easy, delicious and oh so satisfying.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Chicken Thighs
½ cup
Tikka Sauce
(Contains: Milk May be present: 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 be present: Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
Not included in your delivery
0.13 tsp
Salt*
¼ cup
Milk*
0.13 tsp
Pepper*
2.5 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Calories800 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber8 g
Protein43 g
Cholesterol175 mg
Sodium930 mg
Trans Fat1 g
Potassium1250 mg
Calcium175 mg
Iron5.5 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.
7
If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breasts.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the combination of pasta and curry, describing it as tasty, unique, and similar to butter chicken penne.
- Ease of prep: Some noted the recipe took longer to prepare than indicated in the instructions.
- Suggestions: Consider adjusting the cooking time to ensure the dish is prepared to your preference.
