01
Step 1
Bring a pot of water to a boil, then add a splash of oil, a pinch of salt, and the penne pasta. Cook the pasta until it’s almost done, about 90% cooked, then drain and set aside.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a large pan, toss in the chopped garlic, and let it cook for about a minute until fragrant. Add the chicken pieces and cook for 4-5 minutes until they start to brown. Season with salt, chili flakes, pepper, a splash of vinegar, and soy sauce. Give it a good stir and cook for another minute.
03
Step 3
Add the orange carrots, red carrots, spring onions, capsicum, red chilies, and cabbage to the pan. Stir everything together and cook for 2-3 minutes until the veggies start to soften.
04
Step 4
Finally, add the cooked penne pasta, a good squirt of tomato ketchup, and some fresh coriander leaves. Mix everything well so the flavors come together, then serve and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use boneless, skinless chicken breasts or thighs for even cooking and tenderness.
- Cook the pasta just until al dente to avoid it becoming mushy when mixed with the sauce.
- Let the chicken rest for a few minutes after cooking to keep it juicy.
Why you’ll love it
This dish is a perfect blend of tender chicken and hearty pasta, making it both satisfying and easy to prepare. It combines familiar flavors with a comforting texture, ideal for a quick weeknight meal or a cozy dinner.
Serving ideas
Serve with a fresh green salad or steamed vegetables to add color and nutrition. A sprinkle of grated Parmesan cheese on top adds a nice finishing touch. Garlic bread on the side can also complement the flavors well.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to one month; thaw overnight in the fridge before reheating.
