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
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 1|
|Calories from Fat: 25 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.8mg||25 %|
|Sodium 38.3mg||1 %|
|Potassium 492.5mg||13 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 65.1g|
|Protein 14g||20 %|
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Calories per serving: 348
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