Curried Chicken Veggie Pasta

16 INGREDIENTS • 5 STEPS • 1HR

Curried Chicken Veggie Pasta

Recipe

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!

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Curried Chicken Veggie Pasta

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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!

Jeanie and Lulu's Kitchen

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

1 dash

2 1/4 cups

Cremini Mushrooms, thinly sliced

3

Carrots, peeled, cubed

1

Large Zucchini, diced

1

Onion, diced

3 cloves

Garlic, minced

1 lb

Boneless Skinless Chicken, diced

1 1/2 Tbsp

1 pinch

1 pinch

Freshly Ground Black Pepper

4 Tbsp

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

Nutrition Per Serving

VIEW ALL

Calories

501

Fat

10.0 g

Protein

48.7 g

Carbs

62.3 g

Love This Recipe?

Curried Chicken Veggie Pasta

Save

Jeanie and Lulu's Kitchen

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/

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 (2 1/4 cups), 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 Boneless Skinless Chicken (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 2 Add the Boneless Skinless Chicken (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 (4 Tbsp) 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 3 Once it finishes cooking, pour in the Red Wine (4 Tbsp) 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 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!

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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