Fusilli With Curried Chicken & Vegetables

• 1 lb fusilli
• 2 tablespoons flour
• 1 tablespoon curry powder
• 1 lb boneless skinless chicken breast, cut into strips
• 3 tablespoons olive oil
• 1 large onion, halved and sliced
• 1 tablespoon garlic, minced
• 1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
• 1 cup carrot, thinly sliced
• 1 cup red bell pepper, thinly sliced
• 1 cup snow peas, cut diagonally in half
• 1 cup broccoli floret, cut bite sized
• 1 1/2 cups light cream
• salt
• pepper

1. Boil pasta according to package directions.
2. In a zip-lock bag mix flour and curry powder.
3. Add chicken and toss until well coated.
4. Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
5. Add chicken and saute 9 to 10 minutes or until browned.
6. Remove chicken with a slotted spoon and set aside.
7. Reduce heat to medium-high and add remaining oil to pan.
8. Saute onion and garlic until soft.
9. Add broth, vegetables and salt& pepper to taste.
10. Cook 5 minutes, or until vegetables are crisp-tender.
11. Add chicken and cream.
12. Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
13. Drain pasta and return to pot.
14. Add chicken and vegetable mixture; toss to coat.
15. Serve and enjoy!

fusilli, flour, curry powder, chicken breast, olive oil, onion, garlic, chicken broth, carrot, red bell pepper, snow peas, broccoli floret, light cream, salt, pepper

Taken from www.food.com/recipe/fusilli-with-curried-chicken-vegetables-107751 (may not work)