Roasted Double Chicken and Creamy Curry Penne
with Green Onions, Peas, Carrots and Spinach- Wheat
- Milk
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Peanuts
Ingredients: Chicken breasts • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Carrot • 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
4 unit(s)
Chicken Breasts
170 g
Penne
(Contains: Wheat)
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
4 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
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 over medium-high. Add 1/2 tbsp (1 tbsp) oil.
- While pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the cumin-turmeric spice blend.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 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.
Strain penne, then return to the pot, off heat.
- While penne cooks, peel, then halve carrot lengthwise. Cut into 1/8-inch thick half moons.
- Thinly slice green onions.
- Roughly chop spinach.
- Reheat the same pan over medium.
- Add peas, carrots, half the green onions, 1 tbsp (2 tbsp) butter and 1/4 cup water. Cook, 3-4 min, stirring often until carrots are tender-crisp and liquid has evaporated. Season with salt and pepper.
- Sprinkle Cream Sauce Blend and remaining cumin-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, 2-3 min stirring often until simmering.
- Add sauce mixture, spinach and any chicken resting juices to pot of penne. Return to medium heat. Cook for 1-2 min, stirring often until spinach wilts and sauce coats pasta. (TIP: For a lighter sauce consistency, add additional reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide pasta between bowls.
- Top with chicken.
- Sprinkle remaining onions over top.
Si vous avez choisi la portion double de poitrines de poulet, la préparer et la cuire de la même façon que la portion régulière de poitrines de poulet. Cuire en plusieurs étapes, au besoin.
