Chicken curry pasta

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 25 mins , excludes making base mixes

Ingredients

More weights & measures

250g pasta shells
1 portion Chicken curry mix (see tip)
1 portion Chargrilled vegetables (see tip)
100g rocketarugulaX
⅓ cup oil-free sun-dried tomatoes
fresh basil or fresh coriandercilantroX
freshly ground black pepper

Instructions

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.

Variations

Make it gluten free: Use gluten-free pasta and check curry paste in Chicken curry mix is gluten free.

HFG tip

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!

Nutrition Info (per serve)

Calories 481cal

Kilojoules 2010kJ

Protein 34g

Total fat 12g

–Saturated fat 3g

Carbohydrates 55g

–Sugars 8g

Dietary fibre 8g

Sodium 440mg

Calcium 160mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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