- 3 cups dry penne
- 2 Tablespoons or so of butter, or vegetable oil
- 1 medium red onion, cut into bite-sized chunks
- 1 red pepper, cut into bite-sized pieces
- 2 cloves garlic, minced
- 2 Tablespoons hot madras curry powder
- pinch of dried chili flakes
- 2 to 2 ½ cups heavy cream
- 2 chicken breasts, cooked and cut into bite-sized pieces*
- ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)
Bring a large pot of generously salted water to a rolling boil. Add dry penne, stirring to prevent it from sticking together. Cook according to package directions, approximately 7 or 8 minutes. Drain well, but do not rinse!
Meanwhile, melt the butter or heat the oil, and add the red onion. Stir and cook until it begins to sweat, and then add garlic and red pepper. When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes. Stir and cook for a minute or two.
Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce. Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.
* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink. To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil. Turn twice, two coat the entire breast. Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.