FUSILLI WITH CURRIED CHICKEN & VEGETABLES

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Fusilli With Curried Chicken & Vegetables image

Make and share this Fusilli With Curried Chicken & Vegetables recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb fusilli
2 tablespoons flour
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
3 tablespoons olive oil
1 large onion, halved and sliced
1 tablespoon garlic, minced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup carrot, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup snow peas, cut diagonally in half
1 cup broccoli floret, cut bite sized
1 1/2 cups light cream
salt
pepper

Steps:

  • Boil pasta according to package directions.
  • In a zip-lock bag mix flour and curry powder.
  • Add chicken and toss until well coated.
  • Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
  • Add chicken and sauté 9 to 10 minutes or until browned.
  • Remove chicken with a slotted spoon and set aside.
  • Reduce heat to medium-high and add remaining oil to pan.
  • Sauté onion and garlic until soft.
  • Add broth, vegetables and salt& pepper to taste.
  • Cook 5 minutes, or until vegetables are crisp-tender.
  • Add chicken and cream.
  • Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
  • Drain pasta and return to pot.
  • Add chicken and vegetable mixture; toss to coat.
  • Serve and enjoy!

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