If you’re short on time and ideas this is for you! Why? because it’s enjoyable, simple, and absolutely delicious.
The butter chicken curry sauce is preservative-free, gluten-free, and vegan.
Ingredients
- 4 Tbsp olive oil
- 1–2 Tbsp butter
- 1 onion, finely chopped
- 4 skinless chicken breasts, cut into bite-size pieces
- 1 tub Pesto Princess Butter Chicken Curry Sauce
- 250ml cream (coconut cream also works well)
- 300g uncooked penne pasta, cooked
- 100g cheddar cheese, grated
- ½ small bunch of parsley, finely chopped
- Herbs to garnish, optional
- Salad to serve, optional
Instructions
1. Preheat the oven to 220°C.
2. Heat an oven-proof dish or casserole pan on the stovetop (medium-high heat) and add one tablespoon of olive oil and one tablespoon of butter. Fry the onion gently for about 10 minutes.
3. Add the chicken and fry for 5 to 7 minutes or until the chicken is cooked through. Season well.
4. Pour in the Pesto Princess Butter Chicken Curry Sauce and simmer, uncovered, for a few minutes. When it has heated through, add the cream.
5. Now it’s time to add in your cooked pasta and mix well. Top with grated cheddar cheese and bake in the oven for ten minutes until the cheese has melted.
Serve with side salad and enjoy.
Notes
Photography, Recipes and Styling by Michelle Parkin.
