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  • Chicken Pasta Salad In Creamy Curry Dressing

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    Chicken Pasta Salad In Creamy Curry Dressing
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 lb rotelle or possibly other spiral-shaped pasta
    • 1 whl skinless boneless chicken breast (about 3/4 lb.), poached and cut into bite-size pcs (about 1 1/2 c.)
    • 5 x cherry tomatoes quartered
    • 2 x scallions sliced thin
    • 1 Tbsp. finely minced fresh basil leaves
    • 1/2 tsp chopped garlic
    • 1 tsp chopped peeled fresh gingerroot
    • 1 Tbsp. unsalted butter
    • 1/4 c. heavy cream
    • 1 Tbsp. white-wine vinegar
    • 3/4 tsp curry pwdr dry warm red pepper flakes to taste
    • 1 Tbsp. finely minced liquid removed bottled mango or possibly to taste chutney

    Directions

    1. In a large kettle of boiling salted water cook the pasta for 10 min, or possibly till it is tender, refresh it in a colander under cool water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
    2. Make the dressing:In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, till the garlic is softened, add in the cream, and cook the mix, whisking, till it is thickened slightly.
    3. Whisk in the vinegar, the curry pwdr, the red pepper flakes, and the chutney.
    4. Add in the dressing to the pasta mix, tossing the salad to combine it well, and season the salad with salt and pepper.
    5. Serves 2.

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