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Recipes
Curried Chicken Veggie Pasta
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!
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Curried Chicken Veggie Pasta
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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/
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!
1HR
Total Time
$2.50
Cost Per Serving
Ingredients
Servings
6
us / metric
Olive Oil
1 dash
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms, thinly sliced
Carrot
3
Carrots, peeled, cubed
Zucchini
1
Large Zucchini, diced
Onion
1
Onion, diced
Garlic
3 cloves
Garlic, minced
Salt
1 pinch
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Red Wine
4 Tbsp
Red Wine
Crushed Tomatoes
1 can
(28 oz)
Crushed Tomatoes
Chicken Stock
1 1/2 cups
Chicken Stock
Milk
1/2 cup
Rigatoni
1 lb
Rigatoni
or Penne or Any Short Pasta
Butter
1 Tbsp
Butter
for finishing
Nutrition Per Serving
VIEW ALL
Calories
501
Fat
10.0 g
Protein
48.7 g
Carbs
62.3 g
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Curried Chicken Veggie Pasta
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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 InstructionsHide images
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 (4 tsp), 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 (4 tsp), 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!
Tags
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Asian
Comfort Food
Lunch
Shellfish-Free
Dinner
Indian
Pasta
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