Creamy Curried Chicken Pasta

My mam used to make this for me and my sister using a Continental Packet Mix and I inturn used to make it for my children.  It was always such an easy and tasty comfort dish - perfect for a mid week dinner.

Struggling to change meal plans at the last moment with the fact that I gained 2 extra children due to a student free day on Wednesday (not that I mind at all having extra people at anytime) I decided to try and re-create this dish that I always remember getting excited about as a child.

Surprisingly enough - it turned out ok.  Ok enough that the four teenagers were sitting at the table devouring mouthful after mouthful without hesitation.  The combination of the mild curry powder and coconut flavoured evaporated milk with simple vegetables chicken and of course the ultimate comfort ingredient pasta.

 

Creamy Curried Chicken Pasta

 

Serves: 4

ProPoints Per Serve: 7

 

250 grams pasta

cooking spray

500 grams chicken breast, diced

1 brown onion chopped

2 carrots, diced

1 cup frozen peas

2 teaspoons mild curry powder

2 teaspoons sugar

1 cup Lite and Creamy Coconut Flavoured Evaporated Milk

Cook pasta in a saucepan of boiling water as per packet instructions.  Drain.

Coat a large frying pan with cooking spray and cook chicken, in batches, over medium heat until browned.  Remove and repeat with remaining chicken.

Recoat frying pan and add onion and carrots.  Cook, stirring occasionally, for 5 - 8 minutes or until softened.  Return chicken to the pan.  Add peas and cook for a further 5 minutes. 

Sprinkle mixture with curry powder and sugar, cook stirring until well mixed for 1 - 2 minutes.  Add evaporated milk and mix to combine.  Add pasta to mixture, gently tossing to combine, cook until pasta is heated through.

Serve immediately.

(Click here for a printable version of this recipe)