Speedy Chipotle Chicken Pasta
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Speedy Chipotle Chicken Pasta

Speedy Chipotle Chicken Pasta

with Pepper, Cheese and Chives

Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a pasta sauce to transform a weeknight meal.

High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

240 grams

Diced British Chicken Thigh

2 unit(s)

Garlic Clove

1 bunch(es)


1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Chipotle Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3177 kJ
Energy (kcal)759 kcal
Fat26 g
of which saturates11.2 g
Carbohydrate85.7 g
of which sugars17.3 g
Protein46.3 g
Salt3.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Get Started

a) Boil a full kettle.

b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Boil the Pasta

a) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the penne and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry Time

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and sliced pepper. Season with salt and pepper.

c) Fry until the chicken is cooked through and the pepper has softened, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Build the Flavour

a) While everything cooks, peel and grate the garlic (or use a garlic press).

b) Roughly chop the chives (use scissors if easier).

c) When the chicken and pepper have 1 min of cooking time left, add the garlic to the pan and fry until fragrant.

Make the Sauce

a) Add the passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts) to the pan. 

b) Stir and bring to the boil, then reduce the heat and simmer until slightly thickened, 2-3 mins.

c) Stir through the cooked pasta and butter (see pantry for amount) and half the cheese. Heat until the pasta is piping hot and the butter has melted, 1-2 mins.


a) Share the chipotle chicken pasta between your serving bowls.

b) Sprinkle over the remaining cheese and the chives.