Ingredients
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1/4 lb rotelle pasta or 1/4 lb other spiral-shaped pasta, cooked and drained
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5 cherry tomatoes, quartered
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2 scallions, sliced thin
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1 tablespoon finely chopped fresh basil leaf
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1 tablespoon unsalted butter
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1/2 teaspoon minced garlic
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1 teaspoon minced ginger
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1/4 cup heavy cream
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1 tablespoon white wine vinegar
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dried red pepper flakes, to taste
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3/4 teaspoon curry powder
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3/4 lb cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
Instructions
- In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
- In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
- Add the cream and cook the mixture, whisking until slightly thickened.
- Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
- Add the dressing to the pasta mixture, tossing to combine well.
- Season with salt and pepper.