Pasta, Chicken, and Vegetables in Curried Coconut Cream
Leftover pasta. What to do with it? How about making this easy, wonderful, tasty, and pretty dish. It takes a mere few minutes to prepare and is truly delicious and satisfying.
Total Time
25min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
Large
Onion
, julienned
•
1
bunch
Large
Scallions
•
2
Tbsp
Ghee
•
3
Tbsp
Curry Powder
•
1
tsp
Granulated Garlic
•
1
tsp
Ground Cumin
•
1
pinch
Grated
Fresh Ginger
•
1
Tbsp
Garam Masala
•
to taste
Kosher Salt
•
1
Leftover Cooked
Chicken
•
1
can
Coconut Cream
•
1
head
Medium Cooked
Cauliflower
•
20
Grape Tomatoes
•
8
oz
Cooked
Fusilli Pasta
Cooking Instructions
1.
Saute Onion (1) and Scallions (1 bunch) in Ghee (2 Tbsp).
2.
Add Curry Powder (3 Tbsp), Granulated Garlic (1 tsp), Ground Cumin (1 tsp), Fresh Ginger (1 pinch), Garam Masala (1 Tbsp), Kosher Salt (to taste), and Chicken (1). Saute until fragrant.
3.
Add Coconut Cream (1 can).
4.
Bring to a simmer.
5.
Add Cauliflower (1 head) and Grape Tomatoes (20). Simmer until veggies are heated.
6.
Add Fusilli Pasta (8 oz) and simmer until pasta is hot. Check and adjust seasoning to taste. Serve and enjoy!
Nutrition Per Serving
CALORIES
1169
FAT
60.1 g
PROTEIN
77.2 g
CARBS
81.2 g
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