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Ingredients45 m servings 1039 cals
Original recipe yields 4 servings
- 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.
- Cook's Note:
- Gluten-free penne pasta can be used for a gluten-free meal.
Per Serving: 1039 calories; 52 g fat; 118.7 g carbohydrates; 29.9 g protein; 169 mg cholesterol; 115 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was wonderfully delicious!! To my disadvantage I neglected to read the recipe through a few times before making it and I was very hungry, so I missed the spot where it said to add the cr...