Fusilli With Curried Chicken & Vegetables |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a delicious pasta recipe you are sure to enjoy. Ingredients:
1 lb fusilli |
2 tablespoons flour |
1 tablespoon curry powder |
1 lb boneless skinless chicken breast, cut into strips |
3 tablespoons olive oil |
1 large onion, halved and sliced |
1 tablespoon garlic, minced |
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth |
1 cup carrot, thinly sliced |
1 cup red bell pepper, thinly sliced |
1 cup snow peas, cut diagonally in half |
1 cup broccoli floret, cut bite sized |
1 1/2 cups light cream |
salt |
pepper |
Directions:
1. Boil pasta according to package directions.
2. In a zip-lock bag mix flour and curry powder.
3. Add chicken and toss until well coated.
4. Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
5. Add chicken and sauté 9 to 10 minutes or until browned.
6. Remove chicken with a slotted spoon and set aside.
7. Reduce heat to medium-high and add remaining oil to pan.
8. Sauté onion and garlic until soft.
9. Add broth, vegetables and salt& pepper to taste.
10. Cook 5 minutes, or until vegetables are crisp-tender.
11. Add chicken and cream.
12. Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
13. Drain pasta and return to pot.
14. Add chicken and vegetable mixture; toss to coat.
15. Serve and enjoy!
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