Chicken Tinga Penne with Coriander Yoghurt

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	679Kcal
	541kJ	2842kJ
Fat	5.0g	26g
of which saturates	1.6g	8.2g
Carbohydrates	13g	68g
of which sugars	3.1g	16g
Protein	8.0g	42g
Salt	0.4g	2.1g
Fibre	2.0g	11g

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)

Allergens

Contains: Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	687Kcal
	539kJ	2876kJ
Fat	5.0g	26g
of which saturates	1.5g	8.2g
Carbohydrates	13g	69g
of which sugars	3.1g	17g
Protein	8.0g	43g
Salt	0.4g	2.1g
Fibre	2.0g	11g

Back

High protein 1/3 daily fibre 7 plants

Chicken Tinga Penne with Coriander Yoghurt

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Poultry

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.

Cooking Instructions

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.

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)