Curry chicken pasta
- Number of Servings: 4
Ingredients
12 oz of chicken breast, diced8 oz penne pasta, cooked and drained1 small head of cauliflower, diced2 cups mushrooms, diced3/4 cup frozen peas1 red onion, dicedSauce:1 can of cream of chicken soup (98% fat free)1/2 cup non-fat milk1/2 cup water1 tbsp curry powder3 sprigs of parsley, chopped1 tbsp olive oilSalt and pepper to taste
In a large pot saute onions and chicken until chicken is mostly cooked through. Add the cauliflower, mushrooms, and peas and cook for 5-10 minutes on medium heat.
Add in soup, milk, and water. In a small separate pan cook oil and curry powder for a few minutes over medium heat. Add curry powder mixture, pasta, parsley and salt/pepper to taste. Simmer until sauce is at desired thickness (I use my dutch oven and throw it in the oven for 20 minutes at 350 degrees).
This makes four heaping servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DISORDR5.
Add in soup, milk, and water. In a small separate pan cook oil and curry powder for a few minutes over medium heat. Add curry powder mixture, pasta, parsley and salt/pepper to taste. Simmer until sauce is at desired thickness (I use my dutch oven and throw it in the oven for 20 minutes at 350 degrees).
This makes four heaping servings.
Number of Servings: 4
Recipe submitted by SparkPeople user DISORDR5.
Nutritional Info Amount Per Serving
- Calories: 317.7
- Total Fat: 7.4 g
- Cholesterol: 75.7 mg
- Sodium: 1,215.6 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 5.1 g
- Protein: 29.5 g
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