Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 lb Rotelle or other
- 1 Whole skinless boneless
- ; 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
Preparation
MMMMM----------------------FOR THE DRESSING--------------------------- 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 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.
