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 Spiced Roast Veg & Coriander Yoghurt
You're going to love the vibrant flavours packed into this pasta dish. Juicy British chicken sizzled in Mexican spices. Bright roasted peppers and tomatoes to up the veg. A scattering of fresh-cut coriander and lime yoghurt to cool everything down.
High protein
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 600g British Free Range chicken thighs
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 200g baby tomatoes
- 2 pepper
- 2 onion
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 643
Protein: 41g
Carbs: 63g
Fat: 26g
Chicken Tinga Penne with Spiced Roast Veg & Coriander Yoghurt
You're going to love the vibrant flavours packed into this pasta dish. Juicy British chicken sizzled in Mexican spices. Bright roasted peppers and tomatoes to up the veg. A scattering of fresh-cut coriander and lime yoghurt to cool everything down.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large saucepan, a medium baking dish, a small bowl, a sieve, a measuring jug & a grater
Roast the chicken
- Finely chop or crush the garlic
- Place the chicken thighs flat into the medium baking dish and toss with the garlic, half the Mexican spice, 2 tsp oil and a pinch of salt and pepper. Roast for 19 mins
- Dissolve the stock in the jug with 300ml boiling water
- After 19 mins, add the stock mix to the chicken, turn to coat and roast for a further 8-10 mins, until the chicken is cooked through
Roast the veg
- Meanwhile, peel and cut each onion into 6 wedges. Dice the peppers into 2cm chunks
- Place the onion, pepper and tomatoes onto the baking tray. Toss with the remaining Mexican spice, 1 tbsp oil and a pinch of salt and pepper
- Roast for 15-20 mins, turning once, until softened and slightly charred
Cook the pasta & make the lime yoghurt
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
- Zest and halve the lime. Roughly chop the coriander
- Place the yoghurt into the small bowl and mix with the zest and juice from the lime (or to taste), half the coriander, 1/2 tbsp water and a pinch of salt
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, shred the chicken using two forks
- Place the cooked pasta back into the saucepan. Stir through the roasted veg, chicken, the sundried tomato paste and any cooking juices from the baking dish. Taste and season if needed
- Serve the chicken tinga penne into bowls. Drizzle with the lime yoghurt and sprinkle with the remaining coriander
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