Curry chicken pasta

12 oz of chicken breast, diced
8 oz penne pasta, cooked and drained
1 small head of cauliflower, diced
2 cups mushrooms, diced
3/4 cup frozen peas
1 red onion, diced

Sauce:
1 can of cream of chicken soup (98% fat free)
1/2 cup non-fat milk
1/2 cup water
1 tbsp curry powder
3 sprigs of parsley, chopped
1 tbsp olive oil
Salt 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.