Curry Chicken Pasta with Spinach and Peas
Creamy Curry-Spiced Chicken Penne with Baby Spinach and Sweet Peas
Ingredients:
300g penne pasta
2 tablespoons olive oil
2 chicken breasts, sliced thin
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 garlic clove, minced
1 small onion, chopped
1 cup baby spinach
1 cup green peas (fresh or frozen)
1 cup light cream or coconut cream
Salt and pepper to taste
Juice of half a lemon
Fresh coriander for garnish
Directions:
Cook the penne pasta in salted boiling water according to package instructions. Drain and set aside.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add sliced chicken, curry powder, turmeric, cumin, salt, and pepper. Sauté for 6–8 minutes or until the chicken is fully cooked and slightly golden. Remove and set aside.
In the same pan, add the remaining olive oil. Sauté onion and garlic for 2–3 minutes until translucent.
Add peas and cook for another 3 minutes. Then add spinach and stir until wilted.
Pour in the cream and stir, bringing the mixture to a gentle simmer.
Return the cooked chicken to the pan and stir to coat in the curry cream sauce.
Add the drained pasta and toss everything together. Adjust seasoning with lemon juice, salt, and pepper.
Serve hot, garnished with fresh coriander.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings