Maple Curry Chicken Penne
Maple Curry Chicken Penne
Prep time
Cook time
Total time
A pleasant mix of sweet and spicy makes this chicken dish perfect for cold Alberta winters!
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 3 or 4 cups Penne pasta
- 3 boneless, skinless chicken breasts
- 1½ tbsp Montreal Steak Spice
- 4 tbsp olive oil
- 2 tbsp butter
- 2 large onions
- green, red, & yellow Pepper
- 1 small zucchini (optional)
- 6 cloves garlic, minced - chopped really small
- ½ cup chicken broth
- ½ cup maple syrup
- 1 tbsp white sugar
- 1 tbsp hot curry paste
- 1 tbsp Better than Boullion chicken seasoning paste
- 1½ cup whipping cream
- 1 to 2 tbsp corn starch
- 2 teaspoons basil
- salt and pepper to taste
Instructions
- Cube Chicken, season with Montreal Steak Spice. Set aside.
- Prepare Dutch Oven for the penne pasta by bringing water to a boil.
- Add the penne and cook until el dente, which means not quite cooked through (about 12 to 15 minutes).
- Drain.
- In the meantime, prepare the onions, garlic, and peppers.
- Measure out the other liquid ingredients to be able to add in rapid fashion.
Vegetables
- Heat frying pan and add ½ the olive oil and butter.
- Begin by sauteing onion, peppers and zucchini for about 5 minutes.
- Add the garlic and 1 teaspoon Montreal Steak Spice at the end and mix thoroughly.
- Add chicken broth, maple syrup, sugar, curry paste, Better than Boullion, whipping cream and corn starch.
- Readily stir to incorporate all ingredients and ensure a smooth thickening consistency after adding the corn starch.
- Add basil, stir and set aside.
Chicken
- In a separate frying pan, add the other half of the olive oil and butter.
- Brown chicken until cooked through, approximately 7 to 8 minutes.
- Add chicken to the vegetable pan.
- Drain el dente penne and add sauce to the pasta mixing all ingredients gently.
- Transfer to a serving platter and serve with a piece of sharp cheddar cheese, rolls and a sweet iced tea.