Curried Chicken and Bow Tie Pasta Salad
Try this Curried Chicken and Bow Tie Pasta Salad recipe, or contribute your own. "Corn" and "Salads" are two of the tags cooks chose for Curried Chicken and Bow Tie Pasta Salad.
Yield: 4 Servings Ready in 1 hours
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|1 *sprig of fresh thyme|
|1 *celery stalk|
|1 1/2 cMayonnaise|
|2 tbWarm water|
|3 tbCurry flavoring (above)|
|1 *parsley stalk|
|2 ts*vegetable oil|
|1/2 xRed pepper, finely shred|
|1/2 c*white wine|
|1/2 xGreen pepper, finely shred|
|1/2 xYellow pepper, finely shred|
|1 tb*curry powder|
|8 ozBow tie pasta, cooked|
|1/2 x*small onion finely diced|
|1 *bay leaf|
Curried Chicken and Bow Tie Pasta Salad Preparation
Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.
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