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16 Cloves Garlic Chicken Penne


Chick'n Tortilla Soup

A nourishing meal in a bowl, made with plant-based chick’n.

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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.

Nutritional Info

Calories 405
Fat 18g
Saturated Fat 7g
Protein 36g
Carbohydrates 24g
Sugar 9g
Fibre 1g
Cholesterol 101mg
Sodium 381mg
Weight 6 kg
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