Chicken Pasta Salad in Creamy Curry Dressing
photo by Tea Jenny
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 113.39 g rotelle pasta or 113.39 g other spiral-shaped pasta, cooked and drained
- 340.19 g cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
- 5 cherry tomatoes, quartered
- 2 scallions, sliced thin
- 14.79 ml finely chopped fresh basil leaf
-
For the dressing
- 14.79 ml unsalted butter
- 2.46 ml minced garlic
- 4.92 ml minced ginger
- 59.14 ml heavy cream
- 14.79 ml white wine vinegar
- 3.69 ml curry powder
- dried red pepper flakes, to taste
- 29.58 ml mango chutney (or to taste)
directions
- In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
- In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
- Add the cream and cook the mixture, whisking until slightly thickened.
- Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
- Add the dressing to the pasta mixture, tossing to combine well.
- Season with salt and pepper.
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Reviews
-
Hi there, I am not surprised that you eat a lot of this as it is very yummy I couldn't stop eating it. I followed the recipe but I would of loved a lot more of that wonderful sauce, I do like a lot of sauce when I have something like this. the balance of the flavours was spot on very very good. The change from ordinary chicken pasta is that this actually has a lovely taste, sometimes pasta salad is so bland, this was most definitely not bland. well done, it's a wonderful recipe and I know it will become one of my regulars. Made for PAC Spring 2010
RECIPE SUBMITTED BY
anovamom
United States