Creamy Curry Chicken Trivelle
Creamy Curry Chicken Trivelle
Submitted by : Jenny - Cider
Location: South Australia
3 Tablespoons olive oil
1 clove garlic, crushed
2 onions, chopped
4 chicken breasts, cubed
300ml carton cream
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2 tsps curry powder
3 tablespoons chutney
Salt and Pepper
500g Trivelle/Spiral pasta
1 tablespoon chopped parsley
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Heat oil in a large pan. Fry garlic and onions until soft over low/medium heat. Add chicken and cook through.
Mix in cream, curry powder and chutney, season with salt and pepper.
Bring a large pot of water to boil with a little salt. Cook Trivelle for about 10 mins or until soft,
drain. Stir parsley into chicken mixture, remove from heat.
To serve, place pasta onto plate and spoon over chicken mix, garnish with a sprig of fresh parsley.
Serves 6.
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