CURRIED CHICKEN AND PASTA SALAD

CURRIED CHICKEN AND PASTA SALAD image

Yield 4

Number Of Ingredients 14

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3/4 lb. large pasta shells
2 Tbls. slivered almonds (1/2 oz)
1 Tbls. curry powder
1/2 cup light mayonnaise
1/2 cup plain yogurt or sour cream
1/3 cup mango chutney
1 tsp. turmeric
1/4 tsp. ground cinnamon
pinch of ground red pepper or to taste
2 cups cooked chicken, cut into bite-sized pieces
1/2 cup raisins
1/2 cup scallions
1/2 cup diced celery
salt and pepper to taste

Steps:

Cook pasta in large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside. In small, dry skillet, toast almonds over low heat about 2 minutes. Transfer to plate. Add curry powder to skillet. Toast over low heat until fragrant, or about 30 seconds. In small bowl, stir curry, mayo, yogurt, chutney, turmeric, cinnamon,and red pepper. Combine chicken, raisins, scallions, celery and pasta. Add dressing and toss to coat. Taste and adjust seasonings. Garnish w/ almonds.