Main Dishes, Salads
July 26, 2016
Dressing
1In a skillet cook the garlic and the ginger in the butter over moderately low heat, stirring until the garlic is softened.
2Add the cream and cook the mixture, whisking, until it is thickened slightly.
3Whisk in vinegar, curry powder, red pepper flakes and chutney.
Salad
1In a large kettle of boiling salted water cook the pasta for 10 minutes or until tender.
2Refresh it in a colander under cold water and drain well.
3In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
4Add the dressing to the pasta mixture, tossing the salad to combine well. Season with salt and pepper.
1/2 teaspoon garlic, minced
1 teaspoon ginger root, peeled & minced
1 tablespoon unsalted butter
1/4 cup cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes
1 tablespoon mango chutney, finely chopped
1/4 pound spiral pasta
1 chicken breast, boned, skinned, poached and sliced
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon fresh basil, finely chopped
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