Curried Chicken Thighs Penne

Name: Curried Chicken Thighs Penne with Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 280 g Chicken Thighs; ½ cup Tikka Sauce; 170 g Penne; 28 g Baby Spinach; 28 g Crispy Shallots; 1 unit(s) Carrot; 2 tbsp Curry Paste; 0.13 tsp Salt*; ¼ cup Milk*; 0.13 tsp Pepper*; 2.5 tbsp Unsalted Butter*

with Crispy Shallots

Get Up To 20 Free Meals + Free Sides for Life

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

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains: Milk May contain traces of: 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 traces of: 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

PDF

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.

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.

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, 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.)

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.