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Low Fat Curried Chicken and Pasta Salad
3/4 pound large pasta shells
2 tablespoons slivered almonds
1 tablespoon curry powder
1/2 cup low-fat mayonnaise
1/2 cup low-fat plain yogurt, or reduced fat sour cream
1/3 cup mango chutney
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
pinch ground red pepper
2 cups cooked chicken, cut into 1 inch pieces
1/2 cup raisins
1/2 cup scallion, chopped
1/4 cup celery, diced
salt and freshly ground black pepper, to taste
Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. In small dry skillet, toast almonds over low heat until golden. Transfer to a plate to cool. Return skillet to stove and add curry powder. Toast, stirring constantly over low heat until fragrant (about 30 seconds). Transfer to small bowl, stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper. In large bowl, combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings with sale, black pepper and ground red pepper. Garnish with toasted almonds
Makes 6 servings.
Calories 405 Fat 6 g Carbs 65 g SOdium 219 mg Fiber 1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
