Ingredients
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2 1/2 cups dry fusilli
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cooking spray (could use butter)
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1 onion, peeled and finely chopped
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3 tablespoons korma paste
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1/2 cup dried apricot, finely chopped
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1 tablespoon tomato paste
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1 tablespoon water
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3/4 cup light mayonnaise (I use extra light)
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3 tablespoons mango chutney
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1/2 cup crushed pineapple (reserve the juice)
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1/2 lb cooked chicken breast, chopped (200 grams)
Instructions
- Cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). When cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. Drain and put in a large serving bowl.
- Spray a non-stick skillet with cooking spray or melt a little butter if you prefer. Add the onion and cook for 5 minutes until softened.
- Add the korma paste and cook, stirring, for 2 more minutes.
- Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
- Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
- Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
- Cover and chill for 30 minutes to allow the flavours to blend.
- Serve cold and enjoy!