Chicken Pasta Salad In Creamy Curry Dressing

• 1/4 lb rotelle pasta or 1/4 lb other spiral-shaped pasta, cooked and drained
• 3/4 lb cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
• 5 cherry tomatoes, quartered
• 2 scallions, sliced thin
• 1 tablespoon finely chopped fresh basil leaf
• For the dressing
• 1 tablespoon unsalted butter
• 1/2 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 cup heavy cream
• 1 tablespoon white wine vinegar
• 3/4 teaspoon curry powder
• dried red pepper flakes, to taste
• 2 tablespoons mango chutney (or to taste)

1. In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
2. In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
3. Add the cream and cook the mixture, whisking until slightly thickened.
4. Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
5. Add the dressing to the pasta mixture, tossing to combine well.
6. Season with salt and pepper.

rotelle pasta, chicken breast, cherry tomatoes, scallions, fresh basil leaf, dressing, unsalted butter, garlic, ginger, heavy cream, white wine vinegar, curry powder, red pepper, mango

Taken from www.food.com/recipe/chicken-pasta-salad-in-creamy-curry-dressing-215576 (may not work)