Supa Quick Chicken 'n Chutney Pasta

GT in SA's Note:

After dismembering a fresh chicken, I usually cook the carcass and use the cooked carcass meat in a pasta dish with whatever is on hand. These pastas are never the same and varies from so-so to excellent. I think this is one of the better outcomes. When cold, a 50/50 mix of this pasta dish and the Broccoli Salad Broccoli Salad with Lemon Yogurt Dressing makes an excellent pasta salad.

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups cooked chicken
• 1 cup chicken stock
• 4 tablespoons hot & spicy chutney
• 1 (2 ounce) packet cream of chicken soup mix
• 1 1/2 cups milk
• 500 g pasta, of your chice (I prefer penne)

Directions:

1. Mix chicken soup and milk to a sludge.
2. Cook pasta to your taste.
3. Meanwhile, bring cooked chicken and chicken stock to a boil.
4. Lower heat and add chutney.
5. Add chicken soup sludge while constantly stirring to thicken sauce.
6. Simmer until pasta is cooked.
7. Drain pasta, add to chicken sauce and serve.

Reviews

[Karen Elizabeth]

A very easy dish! I didnt have any cooked chicken, so sauteed a chopped up chicken breast, and since I was doing that anyway, I added a sliced onion and some sliced mushrooms. The chutney is innovative, and really nice, my husband particularly enjoyed this dish!!! Very filling, too. Used fresh mint to garnish since I have loads of it in the garden, but it actually went quite nicely with the dish. Thanks GT, nice supper dish, made for PAC Fall 2012