Recipe: Marvellous Maple Curry Chicken Penne

The New Year is a time for resolutions, making (and breaking) goals and staring anew. Although the most popular resolutions start with “go to the gym everyday” mantra, we all know how difficult these goals are to uphold. So why not make a different kind of resolution this year? One that will actually be fun to fulfill and won’t leave you feeling guilty if you don’t. This year, I promised myself that I would try a new recipe each week. Personally I find it easy to fall back on old standards, and a challenge to try something new-so this year is a good time as any to experiment. Here is a great and simple recipe that I was introduced to on New Year’s Eve: a savoury maple curry chicken penne. Enjoy and Bon Appetite!

2 cups Penne pasta (can substitute for gluten free or whole wheat for a healthier choice)
2 tablespoons olive oil
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
1 teaspoon salt
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste (yellow works best for flavour)
Fresh cilantro, chopped for garnish (optional)


  1. Heat olive  oil in a large skillet over medium heat. Add onion, garlic and peppers, and cook until onions are soft and translucent. Stir in cooked chicken, and sprinkle with salt. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
  2. Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
  3. Bring water to boil and cook penne until finished. Drain.
  4. Add penne to sauce and mix.
  5. Serve with a sprinkling of cilantro for garnish.