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RECIPE
16 INGREDIENTS 5 STEPS 1hr

Curried Chicken Veggie Pasta

4.5
4 Ratings
This curried chicken veggie pasta is so comforting and warmly spiced without being heavy. Best of all it is a simple one pot wonder dish!
Curried Chicken Veggie Pasta Recipe | SideChef
This curried chicken veggie pasta is so comforting and warmly spiced without being heavy. Best of all it is a simple one pot wonder dish!
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
1hr
Total Time
$2.50
Cost Per Serving

Ingredients

Servings
6
US / METRIC
8 oz
Cremini Mushrooms , thinly sliced
3
Carrots , peeled, cubed
1
Large Zucchini , diced
1
Onion , diced
3 cloves
Garlic , minced
1 1/2 Tbsp
Curry Powder
1 pinch
1 pinch
Freshly Ground Black Pepper
1/4 cup
Red Wine
1 can
(28 oz)
Crushed Tomatoes
1 1/2 cups
Chicken Stock
1/2 cup
1 lb
Rigatoni
or Penne or Any Short Pasta
1 Tbsp
for finishing
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
501
FAT
10.0 g
PROTEIN
48.7 g
CARBS
62.3 g

Cooking Instructions

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Step 1
Get out a large dutch oven or stock pot and heat the Olive Oil (1 dash) in it over medium high heat. Add the Cremini Mushrooms (8 oz) , Carrots (3) , Zucchini (1) , Onion (1) , and Garlic (3 cloves) and let them get fragrant and soften for 3-5 minutes.
Step 2
Add the Tyson® Chicken Breasts (1 lb) and let it cook thoroughly with the vegetables. While it cooks, season it with the Curry Powder (1 1/2 Tbsp) , Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) .
Step 3
Once it finishes cooking, pour in the Red Wine (1/4 cup) and let it cook off for another 3 minutes. Finally, pour in the Crushed Tomatoes (1 can) , Chicken Stock (1 1/2 cups) , and Milk (1/2 cup) .
Step 4
Give the whole sauce a big stir and let it simmer for 15 minutes. When the 15 minutes is up, add in the Rigatoni (1 lb) and stir it in to submerge in the sauce. Let the pasta cook until tender for 8-10 minutes, stirring often.
Step 5
When it is done, take the pot off of the heat and stir in the Butter (1 Tbsp) to just coat everything and finish it beautifully. Scoop it into pretty bowls and serve immediately! It makes great leftovers too. Serve and enjoy!
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Nutrition Per Serving
Calories
501
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
87.2 mg
29%
Carbohydrates
62.3 g
23%
Fiber
15.6 g
56%
Sugars
16.3 g
--
Protein
48.7 g
97%
Sodium
372.0 mg
16%
Vitamin D
0.1 µg
0%
Calcium
172.1 mg
13%
Iron
9.1 mg
51%
Potassium
681.9 mg
15%
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