Diced chicken, chicken broth, garlic cloves, water, flour, paprika, dry basil, cornstarch, poultry seasoning, pepper, salt, white or whole wheat penne
Thaw in fridge. Empty flour onto a plate. Discard excess liquid from chicken. Dip chicken in flour. Heat 2 Tbsp. olive oil in a non-stick frypan or skillet, over medium-high heat. Stirfry chicken & garlic cloves until lightly brown, 5-7 min. Add chicken broth and 1 1/2 c. water (Split Orders add 3/4 c. water). Bring to a boil. Reduce heat. Simmer, covered, about 30 min. until chicken is cooked (internal temp 165F/74C). Use a fork to lightly crush garlic cloves. Move chicken to side of pan. Add flour/water to liquid in frypan, using fork to break up any lumps. Cook until slightly thickened, approx. 1 min. adding a little water, if necessary. Meanwhile, cook pasta in boiling water (Split Orders cook ½ of the pasta). Toss chicken with pasta and serve. Season with salt and pepper, if desired.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.