SUPA QUICK CHICKEN 'N CHUTNEY PASTA
After dismembering a fresh chicken, I usually cook the carcass and use the cooked carcass meat in a pasta dish with whatever is on hand. These pastas are never the same and varies from so-so to excellent. I think this is one of the better outcomes. When cold, a 50/50 mix of this pasta dish and the Broccoli Salad Recipe #65977 makes an excellent pasta salad.
Provided by GT in SA
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken soup and milk to a sludge.
- Cook pasta to your taste.
- Meanwhile, bring cooked chicken and chicken stock to a boil.
- Lower heat and add chutney.
- Add chicken soup sludge while constantly stirring to thicken sauce.
- Simmer until pasta is cooked.
- Drain pasta, add to chicken sauce and serve.
Nutrition Facts : Calories 660.8, Fat 10.6, SaturatedFat 3.9, Cholesterol 67.1, Sodium 190.6, Carbohydrate 99.7, Fiber 4, Sugar 4.3, Protein 38.3
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