Speedy Chipotle Chicken Penne
with Pepper, Peas and Cheese
Ready in less than 25 minutes, this Speedy Chipotle Chicken Penne has it all. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Chipotle Paste
120 grams
Peas
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
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle for the penne.
b) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
a) Pour the boiled water into a large saucepan with ½ 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.
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.
a) While everything cooks, peel and grate the garlic (or use a garlic press).
b) When the chicken and pepper have 1 min of cooking time left, add the garlic to the pan and fry until fragrant.
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 peas, 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.
