Ingredients
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1 tablespoon sweet curry powder
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2 tablespoons vegetable oil
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2 tablespoons lemon juice, divided
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4 quarts water (for boiling pasta)
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1 teaspoon salt
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1 lb dry pasta
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2 cups snap peas, chopped in half
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1/2 cup minced red onion
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2/3 cup low-fat mayonnaise
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1 tablespoon dijon-style mustard
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1 lb chicken breast, diced
Instructions
- Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
- Heat large nonstick skillet over med heat, add chicken.
- Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
- Remove the pan from the heat, let cool while the pasta boils.
- Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
- While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn’t sit w/out dressing too long, as it will clump.
- In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
- Add the curried chicken w/all the sauce out of the pan; whisk to blend.
- Add pasta and peas, toss to coat and add salt if desired.
- Serve right away or chilled for later. 8-12 servings.