Curried Pasta Salad With Chicken

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 1/2 cups dry fusilli
• cooking spray (could use butter)
• 1 onion, peeled and finely chopped
• 3 tablespoons korma paste
• 1/2 cup dried apricot, finely chopped
• 1 tablespoon tomato paste
• 1 tablespoon water
• 3/4 cup light mayonnaise (i use extra light)
• 3 tablespoons mango chutney
• 1/2 cup crushed pineapple (reserve the juice)
• 1/2 lb cooked chicken breast, chopped (200 grams)

Recipe

• 1 cook the pasta according to the directions on the package (if you like, continue with step 2 while the pasta cooks). when cooked, drain thoroughly and rinse under cold running water until the pasta has cooled. drain and put in a large serving bowl.
• 2 spray a non-stick skillet with cooking spray or melt a little butter if you prefer. add the onion and cook for 5 minutes until softened.
• 3 add the korma paste and cook, stirring, for 2 more minutes.
• 4 stir in the apricots, tomato paste and water and cook for 1 minute. remove from the heat and allow to cool.
• 5 stir together the mayonnaise and mango chutney in a bowl until blended. drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (if using pineapple chunks, chop them finely now).
• 6 stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. toss together to coat the pasta.
• 7 cover and chill for 30 minutes to allow the flavours to blend.
• 8 serve cold and enjoy!