The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Tinga Penne with Coriander Yoghurt
You're going to love the vibrant flavours packed into this pasta dish. Free-range British chicken sizzled in Mexican spices, then pulled in a rich tomato sauce and tossed through penne. A drizzle of coriander yoghurt finishes things off.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 20g mixed salad leaves
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- ½ tsp chilli flakes
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 300g British Free Range chicken thighs
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 pepper
- 1 onion
- 3 garlic clove
Nutritional Information
Calories: 679
Protein: 42g
Carbs: 68g
Fat: 26g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 0.5 tsp chilli flakes (use half)
- 20g mixed salad leaves (use half)
- 80g greek style yoghurt (use half) (Milk)
- 3 garlic clove
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 onion (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 150g British Free Range chicken thighs
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 pepper (use half)
Nutritional Information
Calories: 687
Protein: 43g
Carbs: 69g
Fat: 26g
Chicken Tinga Penne with Coriander Yoghurt
You're going to love the vibrant flavours packed into this pasta dish. Free-range British chicken sizzled in Mexican spices, then pulled in a rich tomato sauce and tossed through penne. A drizzle of coriander yoghurt finishes things off.
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Cooking Instructions
Before you start
- Pull out a medium saucepan, a large frying pan, a sieve, a small bowl & a measuring jug
Start the prep
- Finely chop or crush the garlic. Dice the pepper into 1cm chunks. Finely dice the onion. Roughly chop the coriander
- In the small bowl, combine the yoghurt with half the coriander and a pinch of salt and pepper, then set aside
Time to fry
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken thighs flat into the pan and cook for 4 mins on one side, until golden. Season with salt and pepper
- After 4 mins, add the onion and pepper, flip the chicken and cook for a further 4 mins, until softening
- Add the garlic, Mexican spice, half the chilli flakes (or to taste) and sundried tomato paste. Cook for 1 min
Build the sauce
- Stir in the passata, stock powder, 150ml water (75ml for 1 person) and bring to the boil. Reduce the heat to medium and simmer for 13 mins, until the chicken is cooked through and the sauce has thickened
Cook the pasta & finish the dish
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, gently shred the chicken with two forks
- Stir the pasta and remaining coriander into the chicken pan and mix well to coat in the sauce. Season with salt and pepper. Add a splash of water if it's too dry
Plate up
- Share the chicken tinga penne between bowls, with the salad leaves alongside. Drizzle the leaves with 1 tsp oil. Top the pasta with the coriander yoghurt and sprinkle with the remaining chilli flakes (or to taste)
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