Chicken Pasta Salad in Creamy Curry Dressing

I could eat a gallon of this at least once a week! What a delicious change from the ordinary chicken pasta salad. From Gourmet Magazine, July 1990.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄4 lb rotelle pasta or 1⁄4 lb  other spiral-shaped pasta, cooked and drained
• 3⁄4 lb  cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
• 5  cherry tomatoes, quartered
• 2  scallions, sliced thin
• 1  tablespoon  finely chopped fresh basil leaf

• For the dressing

• 1  tablespoon unsalted butter
• 1⁄2 teaspoon  minced garlic
• 1  teaspoon  minced ginger
• 1⁄4 cup heavy cream
• 1  tablespoon white wine vinegar
• 3⁄4 teaspoon curry powder
•  dried red pepper flakes, to taste
• 2  tablespoons mango chutney (or to taste)

Directions

1. In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
2. In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
3. Add the cream and cook the mixture, whisking until slightly thickened.
4. Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
5. Add the dressing to the pasta mixture, tossing to combine well.
6. Season with salt and pepper.