| 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 | T | Finely chopped fresh basil |
| leaves | ||
| 1/2 | t | Minced garlic |
| 1 | t | Minced peeled fresh |
| gingerroot | ||
| 1 | T | Unsalted butter |
| 1/4 | c | Heavy cream |
| 1 | T | White-wine vinegar |
| 3/4 | t | Curry powder |
| Dried hot red pepper flakes | ||
| to taste | ||
| 1 | T | Finely chopped drained |
| bottled mango or to | ||
| taste | ||
| chutney |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3157
Calories From Fat: 953
Total Fat: 108.2g
Cholesterol: 1067.4mg
Sodium: 9704.3mg
Potassium: 3228.5mg
Carbohydrates: 288.4g
Fiber: 62.2g
Sugar: 7.1g
Protein: 133g