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Curried Chicken & Pasta Salad

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings
This crowd-pleasing pasta salad is potluck-perfect for barbecue season.
RECIPE INGREDIENTS
12 ounces  large whole-wheat pasta shells
2 tablespoons  slivered almonds (1/2 ounce)
1 tablespoon  curry powder preferably Madras
1/2 cup  reduced-fat mayonnaise
1/2 cup  low-fat plain yogurt or reduced-fat sour cream
1/3 cup  mango chutney
1 teaspoon  turmeric
1/4 teaspoon  ground cinnamon
Pinch ground cayenne pepper or to taste
2 cups  cooked chicken cut into 1-inch pieces (see Tip)
1/2 cup  raisins
1/2 cup  chopped scallions (4 scallions)
1/2 cup  diced celery
salt & freshly ground pepper to taste

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Curried Chicken & Pasta Salad Recipe at Cooking.com
DIRECTIONS
Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.


Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.


Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 439
Fat. Total: 8g
Protein: 24g
Carbohydrates, Total: 69g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 41mg
Sodium: 515mg
% Cal. from Fat: 16%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Samantha, KS Reviewed: 05/27/2012
very good
so we forgot to buy scallions and couldn't find mango chutney, but it still turned out delicious. we used a rotisserie chicken to save time. i can see where the scallions and mango would have enhanced the flavor, but with the rotisserie (original flavor) it wasn't lacking. bet it's even better after a night in the fridge.
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