
Thai Panang Chicken Curry
Rich, creamy Thai curry that's become our go-to weeknight dinner. The coconut milk makes it silky smooth.
Rich weeknight pasta with tender chicken in a creamy parmesan sauce. Takes 30 minutes and the kids actually eat it.
Cook pasta according to package directions until al dente. Save 1 cup pasta water before draining.
Season chicken with salt and pepper, then sear in olive oil over medium-high heat until golden brown and cooked through, about 6-8 minutes per side. Remove and slice.
In the same pan, sauté minced garlic until fragrant, about 30 seconds. Pour in cream and bring to a gentle simmer.
Add grated parmesan and stir until melted and smooth. Season with salt and pepper to taste.
Toss drained pasta with the cream sauce, adding pasta water as needed to reach desired consistency. Fold in sliced chicken and serve immediately.
No children added

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