2 cups penne pasta, or to taste
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
½ cup sliced fresh mushrooms
½ cup chopped bell pepper
½ cup pure maple syrup
3 cloves garlic, minced
1 teaspoon white sugar
6 ounces cooked skinless, boneless chicken breast, cut into bite-size pieces
1 ½ cups heavy whipping cream
2 ½ tablespoons curry powder
Penne should be cooked for about 11 minutes, tossing occasionally, in a big saucepan of lightly salted water that has been brought to a boil. Drain.
In a large, deep skillet set over medium-high heat, combine the butter and oil. In the hot oil-butter combination, saute onion, mushrooms, and bell pepper for five to ten minutes, or until tender.
Stir in the maple syrup, garlic, and sugar to the onion mixture, lower the heat to medium-low, and simmer for about 5 minutes, or until the mixture has reduced and is almost caramelized. Cook chicken, cream, and curry powder in maple syrup mixture for 7 to 10 minutes, or until well heated and thickened. Over penne pasta, serve the sauce.
Cook's Note: To make a gluten-free dinner, use gluten-free penne pasta.