Penne Rigate

Penne Rigate with courgettes, marinated curried chicken, and carrots


  • 400g of Panzani Penne Rigate
  • 400g of chicken fillet
  • 1 lemon
  • 1 orange
  • 2 tablespoons of oil
  • 2 tablespoons honey
  • 2 tablespoons chopped parsley
  • Tabasco (spicy oil)
  • curry

Preparations steps

  • 1. Cut the meat up into slices.
  • 2. Squeeze the lemon and the orange. Stir the milk and honey in.
  • 3. Add half the parsley and season with Tabasco (spicy oil) and curry.
  • 4. Marinate the meat in it for at least 15 minutes.
  • 5. Grate the carrots, wash the courgette, and then chop it into pieces that are roughly the same size as the Penne.
  • 6. Drain the meat, reserving the marinade, and cook over high heat.
  • 7. Cook the Penne until 'al dente' in boiling water. Add the vegetables just as it's about to be done, return to a boil, and drain.
  • 8. Pour the marinade over the meat and cook for 1 more minute, stirring.
  • 9. Set the Penne out on plates, garnishing with meat and reserved parsley.

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