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.
Showing posts with label curry powder. Show all posts
Showing posts with label curry powder. Show all posts
Pasta and Salmon Salad
Ingredients:
curry powder,
green peas,
lemon juice,
pasta assortment,
shrimp,
smoked salmon,
tarragon
4 servings
INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp
1/4 pound smoked salmon, chopped
1 1/2 cups green peas
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt & ground black pepper to taste
BOİL water in a large saucepan. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
BOİL the shrimp until they turn pink and curl slightly, 2-3 minutes and drain.
ADD the cooked shrimp, smoked salmon and green peas to the pasta.
MIX the tarragon, lemon juice, and salt and pepper in a small bowl. Add the oil and stir vigorously until blended. Add the oil and stir vigorously until blended.
POUR dressing over pasta dish. Toss well and serve.
INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp
1/4 pound smoked salmon, chopped
1 1/2 cups green peas
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt & ground black pepper to taste
BOİL water in a large saucepan. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.
BOİL the shrimp until they turn pink and curl slightly, 2-3 minutes and drain.
ADD the cooked shrimp, smoked salmon and green peas to the pasta.
MIX the tarragon, lemon juice, and salt and pepper in a small bowl. Add the oil and stir vigorously until blended. Add the oil and stir vigorously until blended.
POUR dressing over pasta dish. Toss well and serve.
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