Baked pasta

Instructions

1. Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add minced garlic and cook for another minute until fragrant.
4. Add the chicken pieces to the skillet and cook until they are browned on all sides.
5. Stir in the curry powder, ensuring the chicken is well coated.
6. Add the sliced red bell pepper and julienned carrot to the skillet, cooking until they begin to soften.
7. Pour in the coconut milk, stirring to combine. Let it simmer for 5-7 minutes until the sauce thickens slightly.
8. Season with salt and black pepper to taste.
9. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the curry sauce.
10. Garnish with chopped fresh cilantro before serving.