• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g pasta

  2. 2 tablespoons olive oil

  3. 1 onion, minced

  4. 2 garlic cloves, crushed

  5. 4 chicken breast fillets, cubed

  6. 300ml double cream

  7. 2 teaspoons curry powder

  8. 3 tablespoons tomato chutney

  9. salt salt to taste

  10. 1 tablespoon chopped parsley or 1 teaspoon dried parsley

Instructions Jump to Ingredients ↑

  1. Bring a large pan of water to the boil then add the pasta and cook for 12 minutes. Then drain.

  2. Meanwhile, heat the oil in a large frying pan, add the onions and garlic, then add the chicken and fry until cooked through and no longer pink.

  3. In a bowl mix the cream, curry powder and tomato chutney together, season with salt, then add to the chicken and heat through.

  4. Add the pasta to the chicken mixture and toss well to coat. Garnish with parsley and serve.


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