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RECIPE
14 INGREDIENTS7 STEPS25MIN

Cork Screw Pasta with Chicken and Vegetables in Curried Coconut Cream

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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Leftover pasta. What to do with it? How about doing this easy wonderful tasty and pretty dish. It takes a mere few minutes to prepare and is truly delicious and satisfying.
25MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Large  Onion , julienned
4
Large  Scallions , sliced
2 Tbsp
Ghee
3 Tbsp
Curry Powder
1 tsp
Ground Cumin
1 pinch
Fresh Ginger , grated
1 Tbsp
Garam Masala
to taste
1
Chicken , cooked
14 oz
Coconut Cream
1 head
Medium  Cauliflower , cooked, cut
8 oz
Fusilli Pasta , cooked

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Nutrition Per Serving

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CALORIES
1461
FAT
76.1 g
PROTEIN
64.4 g
CARBS
132.9 g

Cooking Instructions

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Step 1
Cut the Scallion (4) into 2 inch sticks.
Step 2
Saute Onion (1) and scallions in Ghee (2 tablespoon).
Step 3
Add Curry Powder (3 tablespoon), Granulated Garlic (1 teaspoon), Ground Cumin (1 teaspoon), Fresh Ginger (1 pinch), Garam Masala (1 tablespoon), and Kosher Salt (to taste), leftover Chicken (1). Saute until fragrant.
Step 4
Add Coconut Cream (14 ounce).
Step 5
Bring to a simmer.
Step 6
Add Cauliflower (1 head) and Grape Tomatoes (20). Simmer until veggies are heated.
Step 7
Add Fusilli Pasta (0.5 pound). Simmer until pasta is hot, check/adjust seasoning. Serve and enjoy!

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Nutrition Per Serving
Calories
1461
% Daily Value*
Fat
76.1 g
98%
Saturated Fat
18.7 g
94%
Trans Fat
0.0 g
--
Cholesterol
174.9 mg
58%
Carbohydrates
132.9 g
48%
Fiber
14.4 g
51%
Sugars
31.2 g
--
Protein
64.4 g
129%
Sodium
2378.7 mg
103%
Vitamin D
--
--
Calcium
173.8 mg
13%
Iron
7.1 mg
39%
Potassium
1760.0 mg
37%
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