Healthy Recipes Blog

A lightly spicy chicken dish with wholemeal pasta. You can serve it with traditional curry accompaniments, plus sliced banana, shredded cocnut, onion and green pepper rings and yogurt and cucumber salad.

Golden Chicken Pasta - serves 4

25 g / 1 oz margarine
1 large chopped onion
15 ml / 1 tbsp curry powder
2.5 ml / 0.5 ground ginger
40 g / 1.5 oz wholemeal flour
575 ml / 1 pint white stock
30 ml / 2bsp mango chutney
350 g / 12 oz cooked diced chicken
225 g / 8 oz wholemeal pasta
30 ml / 2 tbsp sultanas
150 ml / 5 fl oz low-fat plain yogurt

Melt the margarine in a pan and fry onions for 4 minutes. Stir in curry powder and ginger and fry for one minute. Stir in flour and fry for one minute. Pour on the stock and stir, bringing to the boil and adding chutney and chicken. Cover and simmer for 20 minutes.

Cook the pasta in boiling lightly salted water for 12-13 minutes until tender (check packaging for exact time). Drain and pour into a greased serving dish. Add sultanas and yogurt to the pan and heat through gently until warm. Pour this over the pasta and toss with the chicken mixture.