Chicken Pasta Salad in Creamy Curry Dressing

2 servings

Ingredients:
1/4 pound rotelle or other spiral shaped pasta
1 whole skinless boneless chicken breast, poached and cut into bite size pieces
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney or to taste

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.
the dressing:
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.