How is everything? Good?
Here is all peachy, the husband and I just bought one of those Endy mattresses, I hope it’ll be delivered today! (Edit: It just got here! So excited!) Have you guys tried them? We only heard good things so we’re super excited! Stay tuned for a review soon!
Onto today’s recipe, Maple Curry Penne. I must admit, that I did not create this recipe. I tried it at a local restaurant! I then attempted to re-create their dish and, while I have no idea if the ingredients are right, I’m super satisfied with my recipe. It’s also like, 1/5 of the price if you make it yourself!
It’s a super easy yet luxurious recipe, and yes, the ingredients do sound weird together, but I assure you, this is delicious!
Let’s get started!
Maple Curry Penne
- 1 box of penne (500g ish)
- 2-3 cups of cooked chicken (I use both breasts and legs, but it’ll be just as delicious with breasts only)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 1/4 cup of Maple Syrup
- 1 cup of milk or cream
- 3-4 tbsp of cream cheese
- 3-5 tbsp of curry powder (may need to add more, you’ll have to test your sauce and adjust)
- 1/2- 1 cup of pasta cooking water
- 1 tbsp of butter/oil of your choice (make it somewhat neutral tasting if using oil)
- Salt & Pepper
- Boil water for your penne
- Slice the bell peppers and the onions
- Add penne to the boiling water
- Add butter or oil to a pan and saute the veggies
- Add the chicken to the veggies
- Add the cream cheese and the curry powder, make sure to use medium heat to melt the cream cheese without burning.
- Add the maple syrup and the milk/cream
- Scoop up 1/2 of pasta water and add it to the sauce, drain the pasta and reserve. The penne should be almost done but not quite.
- Season the sauce with salt and pepper, taste it and adjust the curry powder and maple syrup if needed.
- Once your sauce has thickened a little bit, add the penne.
- Finish cooking the penne in the sauce, make sure they’re well coated.
- EAT ALL THE PENNE!
Voila! Simple yet fabulous, even my husband likes it, and he’s usually a ‘noodles-with-butter’ kinda guy when it comes to pasta.
Note that this is not a low-calorie recipe at all, keep it for a night when you won’t mind indulging a bit. I tried a few recipes where I substituted ingredients to make it less rich, it’s not nearly as good. So, just be aware that this recipe will clock a little over 800 calories per portion with fairly high carbs and fairly high fat. Totally worth it though!
You can replace the chicken by chickpeas for a vegetarian version, I never tried replacing all the dairy for a vegan recipe, so if you try, let me know what you used and how it went!
If you try any version of this recipe at all, let me know in the comments how you liked it!
And on that note, until next time!