Chicken
Rotelle
Salad
in
Creamy
Curry
Dressing
-
serves
2
Preparation
-
45
minutes
1/4
pound
rotelle
or
other
spiral-shaped
pasta
1
whole
skinless
boneless
chicken
breast
(about
3/4
pound),
poached
and
cut
into
bite-size
pieces
(about
1
1/2
cups)
5
cherry
tomatoes,
quartered
2
scallions,
sliced
thin
1
tbsp
finely
chopped
fresh
basil
leaves
For
the
dressing:
1/2
tsp
minced
garlic
1
tsp
minced
peeled
fresh
gingerroot
1
tbsp
unsalted
butter
1/4
cup
heavy
cream
1
tbsp
white-wine
vinegar
3/4
tsp
curry
powder
Dried
hot
red
pepper
flakes
to
taste
1
tbsp
finely
chopped
drained
bottled
mango
chutney,
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.
Submitted By (Miki)
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