- 1 onion, sliced
- 500g chicken thigh fillets, cut into bite-size cubes
- 375g packet extra mild butter chicken simmer sauce
- ½ cup thickened cream
- 400g dried regular or gluten-free penne, cooked and drained
Heat 1 tablespoon oil in a large deep frying pan over medium-high heat. Add onion and cook for 3-4 min until softened. Add chicken and cook, stirring, for 5 min or until lightly browned.
Pour in the simmer sauce and bring to the boil. Reduce heat to medium and simmer for 15 min.
Add the cream to the chicken and sauce and stir to combine. Season with cracked black pepper. Add the pasta and stir until well coated in sauce. Garnish with chopped coriander and serve with a raita-style salad.