Roasted Chicken Thighs and Creamy Curry Penne
with Green Onions, Peas, Carrots and Spinach- Milk
- Wheat
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Chicken thighs • Carrot • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Green peas • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Spinach • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Green onion • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Ingredients
270 g
Chicken Thighs
1 unit(s)
Carrot
56 g
Green Peas
2 unit(s)
Green Onion
28 g
Baby Spinach
113 mL
Cream
(Contains: Milk)
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Butter*
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Heat a large non-stick pan with 1/2 tbsp (1 tbsp) oil over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Golden Turmeric Spice Blend.
- When the pan is hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- To the boiling water, add penne. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1 cup ( 2 cups) pasta water. Drain penne, then return to the pot, off heat.
- While penne cooks, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Thinly slice green onions.
- Roughly chop spinach.
- Reheat the same pan from step 2 over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, peas, carrots, half the green onions and 1/4 cup water (use same for 4 servings). Cook for 3-4 min, stirring often, until carrots are tender-crisp and water has evaporated. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend and remaining Golden Turmeric Spice Blend over top. Stir to coat.
- Add cream, curry paste, broth concentrate and half the reserved pasta water. Season with salt and pepper. Cook for 2-3 min, stirring often, until simmering.
- To the pot of penne, add curry sauce, spinach and any chicken resting juices from the baking sheet.
- Reheat the pot to medium. Cook for 1-2 min, stirring often, until spinach wilts and curry sauce coats pasta. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide penne between bowls.
- Top penne with chicken.
- Sprinkle remaining green onions over top.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.**
