Jerk Chicken Pasta
with peas and cilantro- Milk
- Mustard
- Wheat
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Soy
- Milk
- Tree nuts
- Egg
- May contain traces of allergens
Ingredients: Chicken breasts • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Green peas • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cilantro • Curry powder (mustard) (cumin, coriander, mustard, turmeric, fenugreek, black pepper, ginger powder, dehydrated garlic powder, chili, cardamom).
Ingredients
2 unit(s)
Chicken Breasts
56 mL
Cream
(Contains: Milk)
7 g
Cilantro
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
7 g
Curry Powder
(Contains: Mustard)
170 g
Penne
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
4 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
56 g
Green Peas
Not included in your delivery
1 tbsp
Oil*
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.
- In a medium bowl, toss together chicken, curry powder, and 1/2 tbsp (1 tbps) oil. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken, peas and peppers. Cook for 4-6 min, stirring occasionally, until chicken is golden. Don't crowd the pan; work in batches if needed. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- To the same pan, add jerk sauce, garlic puree and cream. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- To the pot with penne, add sauce and 1/4 cup (1/2 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.
- Sprinkle with cilantro.
