Chicken Rotelle Salad in Creamy Curry Dressing Recipe

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Type: Chicken Rotelle Salad in Creamy Curry Dressing Free Cooking Recipe – Salad

This is a good one!

Ingredients / Directions
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 cup(s)s)
5 cherry tomatoes
quartered
2 scallions
sliced thin
1 tbsp finely chopped fresh basil leaves

For the dressing:
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tbsp unsalted butter
1/4 cup(s) heavy cream
1 tbsp white-wine vinegar
3/4 teaspoon 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.

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