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Chicken Pasta Salad In Creamy Curry Dressing

  Rotelle/Other spiral pasta 1⁄4 Pound
  Boneless, skinless, whole chicken breasts 1 , poached and cut into bite-size pieces
  Cherry tomatoes 5 , quartered
  Scallions 2 , sliced thin
  Finely chopped fresh basil 1 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Minced peeled ginger root 1 Teaspoon
  Unsalted butter 1 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Curry powder 3⁄4 Teaspoon
  Dried hot red pepper flakes To Taste
  Bottled chopped mango chutney 1 Tablespoon (Or To Taste)

In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well.
In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
Make the dressing: In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly.
Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

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Chicken Pasta Salad In Creamy Curry Dressing Recipe