Chicken curry pasta
Time to make: 25 mins , excludes making base mixes
(at time of publication)
Nutrition Info.(per serve)
250g pasta shells
1 portion Chicken curry mix (see tip)
1 portion Chargrilled vegetables (see tip)
1/3 cup oil-free sun-dried tomatoes
fresh basil or fresh coriandercilantroX
freshly ground black pepper
Total fat 12g
Saturated fat 3g
Dietary fibre 8g
1 Remove Chargrilled vegetables from freezer the night before. Place pasta on to cook in lightly salted water. Meanwhile, place chicken in a heated non-stick pan and cook for 4-5 minutes until cooked through and lightly golden. Keep warm.
2 Once pasta is cooked, drain reserving a few tablespoons water in the pan. Add Chargrilled vegetables with rocket, tomatoes and herbs. Toss to coat pasta evenly. Add chicken. Toss once more. Season and serve.
Make it gluten free: Use gluten-free pasta and check curry paste in Chicken curry mix is gluten free.
This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!
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