Creamy pasta with chicken and curry
Pasta
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
I love this chicken and curry pasta recipe! It is a simple and quick dish to prepare, perfect for a weekday lunch or a casual dinner. The chicken, cut into strips and sautéed with shallots and carrots, is topped with a creamy curry sauce. The curry brings an exotic touch and warms the taste buds. I find it's a great way to use leftover roast chicken. You can also add other vegetables such as peas or mushrooms. A comforting and tasty dish that will please the whole family!
Ingredients (10 ingredients)
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300 g pasta
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200 g fresh cream
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150 g chickens
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1 c. à c. curry
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to taste Chopped parsley
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olive oil
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1 carotte carrot
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1 échalote shallot
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to taste Mill pepper
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to taste Salt or fine salt
Preparation (5 steps)
Vegetable preparation
Peel and finely chop the carrot and shallot. Set aside.
Pasta cooking
Cook the pasta in a pot of boiling salted water according to package directions. Drain and set aside.
Cooking chicken and vegetables
Cut the chicken into strips, salt and pepper. In a frying pan, heat a drizzle of olive oil and sauté the chicken until golden brown. Add the finely chopped carrot and shallot. Sprinkle with curry and mix. Let cook for a few minutes.
Adding cream and simmering
Add the fresh cream to the pan with the chicken and vegetables. Season with salt and pepper. Simmer everything over low heat for a few minutes, stirring occasionally.
Mixing pasta and serving
Pour the cooked and still hot pasta into the pan with the chicken and vegetable sauce. Mix gently to coat the pasta well with sauce. Serve immediately, garnished with chopped parsley.
Finished cooking? Great! 🎉
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Created by
Manon Rousseau
2
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Kochbücher
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Allergens
- Milk
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