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Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:6Yield:6 servings
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounceslarge whole-wheat pasta shells2 tablespoons slivered almonds, (1/2 ounce)1 tablespoon curry powder, preferably Madras½cupreduced-fat mayonnaise1/2 cup low-fat plain yogurt, or reduced-fat sour cream⅓cupmango chutney1teaspoonturmeric¼teaspoonground cinnamonPinch ground cayenne pepper, or to taste2 cups cooked chicken, cut into 1-inch pieces (see Tip)½cupraisins1/2 cup chopped scallions, (4 scallions)½cupdiced celerySalt & freshly ground pepper to taste
Cook Mode(Keep screen awake)
Ingredients
12ounceslarge whole-wheat pasta shells
2 tablespoons slivered almonds, (1/2 ounce)
1 tablespoon curry powder, preferably Madras
½cupreduced-fat mayonnaise
1/2 cup low-fat plain yogurt, or reduced-fat sour cream
⅓cupmango chutney
1teaspoonturmeric
¼teaspoonground cinnamon
Pinch ground cayenne pepper, or to taste
2 cups cooked chicken, cut into 1-inch pieces (see Tip)
½cupraisins
1/2 cup chopped scallions, (4 scallions)
½cupdiced celery
Salt & freshly ground pepper to taste
DirectionsCook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.TipsTip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.Originally appeared: EatingWell Magazine, July/August 1995
Directions
Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.TipsTip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside.
Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper.
Combine chicken, raisins, scallions, celery and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.
Tips
Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Originally appeared: EatingWell Magazine, July/August 1995
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Nutrition Facts(per serving)449Calories9gFat70gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
