Using a wok or large pan saute onion and garlic in 1 tbsp oil and butter for 2 minutes. Add sugar to pan. Cook stirring for about 3 minutes then stir in maple syrup and cook for about 5 more minutes until caramelized. Maple curry chicken penne 3 or 4 cups penne pasta 3 boneless skinless chicken breasts 1 tbsp montreal steak spice 4 tbsp olive oil 2 tbsp butter 2 large onions green red yellow pepper 1 small zucchini optional 6 cloves garlic minced chopped really small cup chicken broth cup maple. Stir in cooked chicken and garlic and sprinkle with sugar.
Stir in curry paste and heavy cream and reduce heat to low. Heat butter and oil in a large skillet over medium heat. Heat olive oil in a large skillet over medium heat. Heat butter and oil in a large skillet over medium heat. Add chicken stock and cream.
Cook stiring until sugar starts to caramelize add maple syrup and cook for one minute. Cook stirring for about 3 minutes then stir in maple syrup and cook for about 5 more minutes until caramelized. Salt and pepper to taste. Simmer uncovered for 10 to 15 minutes or until the sauce reaches your. Ingredients 2 cups penne pasta or to taste 2 tablespoons olive oil 2 tablespoons butter cup chopped onion cup sliced fresh mushrooms cup chopped bell pepper cup pure maple syrup 3 cloves garlic minced 1 teaspoon white sugar 6 ounces cooked skinless boneless chicken breast cut into.
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Add onion and peppers and cook until onions are soft and translucent. Add onion and peppers and cook until onions are soft and translucent. Cook stiring until sugar starts to caramelize add maple syrup and cook for one minute. Stir in curry paste and heavy cream and reduce heat to low. Using a wok or large pan saute onion and garlic in 1 tbsp oil and butter for 2 minutes.
