Ingredients
-
1
-
1
-
2
-
2
-
4
-
1
-
1
-
2
-
1/2
-
2/3
-
1
-
-
-
-
Directions
Curry Chicken Pasta Salad, Another great recipe from Penzey’s Spices Prep time includes refrigeration time , I first saw this recipe in a Penzy’s catalog and have used it over and over ever since My husband and I were never big curry fans but it’s probably because we didn’t have a recipe to use it in We do now, and absolutely love this recipe , Exellent!! I didn’t want to go to the grocery store so used what I had on hand I substituted turkey for the chicken and petite frozen peas for the snap peas It was fantastic I will definitely be adding this to my permanent recipe collection
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Steps
|
1
Done
|
Combine Curry, Oil, and 1 T Lemon Juice, Pour Over Chicken, Toss to Coat, Cover and Refrigerate 1-2 Hours. |
|
2
Done
|
Heat Large Nonstick Skillet Over Med Heat, Add Chicken. |
|
3
Done
|
Cook, Stirring Regularly, About 3 Min (or More). Reduce the Heat a Bit If the Sauce Starts to Darken. |
|
4
Done
|
Remove the Pan from the Heat, Let Cool While the Pasta Boils. |
|
5
Done
|
Boil Pasta in Salt and Water, Rinse and Set Aside. For About the Final 2 Min of Cooking Time, Add the Peas, Drain and Rinse W/Rest of Pasta. |
|
6
Done
|
While Pasta Cooks, Prepare the Salad Dressing. It Is Important to Have Dressing Done at Same Time as Pasta, So Pasta Doesnt Sit W/Out Dressing Too Long, as It Will Clump. |
|
7
Done
|
in a Large Bowl, Blend Minced Red Onion, Mayonnaise, Mustard and 1 T Lemon Juice. |
|
8
Done
|
Add the Curried Chicken W/All the Sauce Out of the Pan; Whisk to Blend. |
|
9
Done
|
Add Pasta and Peas, Toss to Coat and Add Salt If Desired. |
|
10
Done
|
Serve Right Away or Chilled For Later. 8-12 Servings. |
