Maple Curry Penne Recipes

MAPLE CURRY PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat oil and butter together in a deep skillet over medium-high heat. Saute onion, mushrooms, and bell pepper in the hot oil-butter mixture until softened, 5 to 10 minutes.
• Mix maple syrup, garlic, and sugar into onion mixture, reduce heat to medium-low, and simmer until mixture is reduced and almost caramelized, about 5 minutes. Add chicken, cream, and curry powder to maple syrup mixture and cook until heated through and thickened, 7 to 10 minutes. Serve sauce over penne pasta.

MAPLE-CURRY CHICKEN

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
• Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.

MAPLE CURRY CHICKEN PENNE

Steps:

• 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.
• 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.
• 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.

MAPLE CURRY CHICKEN PENNE

Steps:

• Heat one-third of the oil in a large skillet over medium heat. Cook chicken pieces until no longer pink inside (10-12 minutes). Remove chicken from pan and set aside. To the same pan, add the remaining two-thirds of the oil. Cook onion, garlic, and bell pepper until just soft (5-8 minutes). Stir in maple syrup and curry powder and cook until fragrant (2-3 minutes). Stir in cooked chicken, chicken broth, and yogurt. Bring to a boil, then reduce heat to medium-low. Simmer until desired consistency is reached (8-10 minutes). While sauce is simmering, cook pasta according to package directions. Add ⅓ cup pasta water to the sauce to help thicken. When pasta is done cooking, drain and toss with sauce to serve.

MAPLE CURRY CHICKEN PENNE

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
• Stir in curry paste/powder, milk and cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
• Serve over rice or penne pasta.