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20 minutes

Curried Chicken Breasts over Angel Hair Pasta

with Broccoli, Cabbage & Cilantro

Cooking time

20 minutes

Servings

4

Calories

670 /serving

A gentle blend of tropical spices wafts over this meal like a soft breeze, coming to rest on deliciously tender, pan-seared chicken breasts. They rest easy on a base of fine angel hair pasta (super fast to cook and super fun to twirl) and sautéed veggies swirled in a curried cream sauce. With a garnish of freshly chopped cilantro, you’ve got all you need to warm everyone’s appetite.

We will send you:

  • 4 Chicken breasts
  • 150g Shredded green cabbage
  • 1 Bunch of cilantro
  • 1 Broccoli
  • 60ml Vegetable demi-glace
  • 36g Mild yellow curry paste
  • 340g Angel hair pasta
  • 90ml Heavy cream
  • 20g Herbed Citrus spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, chili, bay leaf, lemon oil, spices, mustard, brown sugar)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Peeler
Oil
Salt & pepper
Total Fat
18 g
Saturated Fat
7 g
Sodium
800 mg
Total Carbs
79 g
Sugars
7 g
Protein
54 g
Fibres
9 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Roughly chop the cilantro leaves and stems. In a small bowl, combine the cream, demi-glace and curry paste; season with ½ the spice blend and S&P.
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Cook the chicken
In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with the remaining spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Boil the pasta
While the chicken cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 5 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the broccoli and sauté, stirring occasionally, 4 to 6 minutes, until beginning to brown; add 2 tbsp water and continue to sauté, stirring occasionally, 1 to 2 minutes, until softened. Add the cabbage and sauté, stirring occasionally, 3 to 4 minutes, until the cabbage has softened; season with S&P to taste.
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Finish & serve
To the pan of vegetables, add the cooked pasta, cream mixture and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until combined; season with S&P to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your plates. Top with the sliced chicken. Garnish with the cilantro. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.