Recipe of Coconut Curry Chicken Pasta

Curry Chicken Pasta Salad

Chicken curry with coconut milk and potatoes:

Recipe Summary Curry Chicken Pasta Salad

Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.

Ingredients | Coconut Curry Chicken Pasta

5 chicken breast halves

1 (8 ounce) package pasta shells

1 cup reduced-calorie mayonnaise

1 cup fat-free plain yogurt

1 teaspoon curry powder, or more to taste

½ (10 ounce) package frozen peas, thawed

4 radishes, sliced

2 green onions, sliced

Directions

Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.

Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.

Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.

Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

Info | Coconut Curry Chicken Pasta

prep: 15 mins cook: 20 mins additional: 3 hrs total: 3 hrs 35 mins Servings: 6 Yield: 6 servings

TAG : Curry Chicken Pasta Salad

Salad, 100+ Pasta Salad Recipes, Chicken Pasta Salad Recipes,