| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
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 |
|
|
; cups) |
| 5 |
|
Cherry tomatoes; quartered |
| 2 |
|
Scallions; sliced thin |
| 1 |
tb |
Finely chopped fresh basil leaves |
| 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Minced peeled fresh gingerroot |
| 1 |
tb |
Unsalted butter |
| 1/4 |
c |
Heavy cream |
| 1 |
tb |
White-wine vinegar |
| 3/4 |
ts |
Curry powder |
|
|
Dried hot red pepper flakes to taste |
| 1 |
tb |
Finely chopped drained bottled mango; or to taste |
|
|
; chutney |
INSTRUCTIONS
FOR THE DRESSING
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.
Serves 2.
Gourmet July 1990
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