Creamy Chicken And Capsicum Penne
A quick and easy spicy coconutty sauce for pasta, packed with juicy chicken, peppers and courgettes.
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225g dried penne
1 Tbsp oil - for frying
4 chicken breasts - sliced
1 orange pepper -thinly sliced
200ml coconut milk
coriander leaves - torn, to garnish
1 yellow pepper - thinly sliced
1 courgette - sliced
lemon slices
1 jar Sharwood's Korma
Cooking Method
Put the penne on to boil. Stir fry the chicken in hot oil for a couple of minutes. Add the vegetables and cook for a further 2 minutes. Pour in the coconut milk and Sharwood’s Korma Sauce and cook gently for 5 minutes. Serve the penne piping hot with the sauce poured over and garnished with lemon slices and coriander leaves. Try serving with: Green salad leaves, cherry tomatoes, crisp Puppodums and Sharwood’s Mango and Ginger Chutney. New ideas: Use cooked prawns in place of the chicken but add after stir frying the vegetables. For a fruity vegetarian alternative add a can of lychees or a sliced banana.
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