Fusilli With Curried Chicken & Vegetables

Submitted by Carla C.

"This is a delicious pasta recipe you are sure to enjoy."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 lb fusilli
• 2 tablespoons flour
• 1 tablespoon curry powder
• 1 lb boneless skinless chicken breast, cut into strips
• 3 tablespoons olive oil
• 1 large onion, halved and sliced
• 1 tablespoon garlic, minced
• 1 1⁄2 cups chicken broth or 1 1/2 cups vegetable broth
• 1 cup carrot, thinly sliced
• 1 cup red bell pepper, thinly sliced
• 1 cup snow peas, cut diagonally in half
• 1 cup broccoli floret, cut bite sized
• 1 1⁄2 cups light cream
• salt
• pepper

directions

1. Boil pasta according to package directions.
2. In a zip-lock bag mix flour and curry powder.
3. Add chicken and toss until well coated.
4. Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
5. Add chicken and sauté 9 to 10 minutes or until browned.
6. Remove chicken with a slotted spoon and set aside.
7. Reduce heat to medium-high and add remaining oil to pan.
8. Sauté onion and garlic until soft.
9. Add broth, vegetables and salt& pepper to taste.
10. Cook 5 minutes, or until vegetables are crisp-tender.
11. Add chicken and cream.
12. Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
13. Drain pasta and return to pot.
14. Add chicken and vegetable mixture; toss to coat.
15. Serve and enjoy!

Reviews

[sugarpea]

Beautiful and delicious. The only change I made or will ever make is to sub yogurt for the light cream and use whatever vegetables are in season. No more complicated to make than a stir-fry.