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Chicken curry pasta

  • Time to make: 25 mins, excludes making base mixes
  • Serving: 4 people
Ratings: 4.5
Ingredients

Ingredients

  • 250g pasta shells
  • 1 portion Chicken curry mix (see tip)
  • 1 portion Chargrilled vegetables (see tip)
  • 100g rocket
  • ⅓ cup oil-free sun-dried tomatoes
  • fresh basil or fresh coriander
  • freshly ground black pepper
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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!

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