Creamy Curry Chicken Pasta

Instructions

1. 1

   Cut the raw chicken into roughly 2 cm pieces.

2. 2

   Put the water and salt in a covered 5-litre pot over high heat; allow about 12–15 minutes to reach a boil. Meanwhile, make the chicken and sauce as described below. Once the water boils, uncover, add the dry penne and cook for 10–12 minutes, or according to its packet, stirring occasionally. Reserve 200 ml of the cooking water, then drain without rinsing.

3. 3

   While the pasta water heats, heat the oil in a 30 cm deep sauté pan over medium-high heat for 1 minute. Add the chicken and chicken seasoning blend. Spread into one layer and cook for 6–8 minutes, turning occasionally, until lightly browned; it will finish cooking in the sauce.

4. 4

   Reduce the pan to medium-low heat. Stir in the heavy cream, cream cheese, ketchup, curry powder and black pepper. Stir for 1–2 minutes until smooth, then gently simmer for 5–7 minutes, stirring occasionally, until the thickest chicken pieces reach 74°C/165°F on an instant-read thermometer. If the pasta is still cooking, turn off the heat and cover the pan until it is ready.

5. 5

   Add the drained pasta and 100 ml of the reserved cooking water to the sauce. Toss over medium-low heat for 2–3 minutes, adding the remaining reserved water a little at a time only if needed, until the pasta is evenly coated and the chicken is at least 74°C/165°F. Divide between four bowls and serve.