Chicken Pasta Salad In Creamy Curry Dressing Recipe

Chicken Pasta Salad In Creamy Curry Dressing picture


Main Ingredient


 Rotelle/Other spiral pasta1⁄4 Pound
 Boneless, skinless, whole chicken breasts1 , poached and cut into bite-size pieces
 Cherry tomatoes5 , quartered
 Scallions2 , sliced thin
 Finely chopped fresh basil1 Tablespoon
 Minced garlic1⁄2 Teaspoon
 Minced peeled ginger root1 Teaspoon
 Unsalted butter1 Tablespoon
 Heavy cream1⁄4 Cup (4 tbs)
 White wine vinegar1 Tablespoon
 Curry powder3⁄4 Teaspoon
 Dried hot red pepper flakes To Taste
 Bottled chopped mango chutney1 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.