Description
This curried chicken veggie pasta is so comforting and warmly spiced without being heavy. Best of all, it is a simple one-pot wonder dish!
Ingredients
- 1 dash Olive Oil
- 8 ounces, weight Creaming Mushrooms, Thinly Sliced
- 3 whole Carrots, Peeled And Cut Into Thin Rounds
- 1 whole Zucchini, Diced Small
- 1 whole Onion, Diced Small
- 3 cloves Garlic, Minced
- 1 pound Boneless Skinless Chicken, Diced Small
- 1-½ Tablespoon Curry Powder
- 1 pinch Salt
- 1 pinch Freshly Cracked Black Pepper
- ¼ cups Red Wine
- 1 can (28 Oz. Size) Crushed Tomatoes
- 1-½ cup Chicken Stock
- ½ cups Milk
- 1 pound Short Pasta, Like Rigatoni Or Penne
- 1 Tablespoon Butter, For Finishing
Preparation
Get out a large Dutch oven or stock pot and heat the olive oil in it over medium high heat. Add mushrooms, carrots, zucchini, onion and garlic and let them get fragrant and soften for 3–5 minutes. Then add the diced chicken and let it cook thoroughly with the vegetables. While it cooks, season it with the curry powder, salt and pepper. Once it finishes cooking, pour in the wine and let it cook off for another 3 minutes. Finally, pour in the crushed tomato, chicken stock and milk.
Give the whole sauce a big stir and let it simmer for 15 minutes. When the 15 minutes is up, add in the pasta and stir it in to submerge in the sauce. Let the pasta cook until tender for 8–10 minutes, stirring often. When it is done, take the pot off of the heat and stir in the butter to just coat everything and finish it beautifully. Scoop it into pretty bowls and serve immediately! It makes great leftovers too.
