Fusilli With Curried Chicken & Vegetables - cooking recipe

Ingredients

1 lb fusilli
2 tablespoons flour
1 tablespoon curry powder
1 lb boneless skinless chicken breast, cut into strips
3 tablespoons olive oil
1 large onion, halved and sliced
1 tablespoon garlic, minced
1 1/2 cups chicken broth or 1 1/2 cups vegetable broth
1 cup carrot, thinly sliced
1 cup red bell pepper, thinly sliced
1 cup snow peas, cut diagonally in half
1 cup broccoli floret, cut bite sized
1 1/2 cups light cream
salt
pepper

Preparation

Boil pasta according to package directions.
In a zip-lock bag mix flour and curry powder.
Add chicken and toss until well coated.
Heat 2 tablespoons olive oil in a large non-stick skillet over high heat.
Add chicken and saute 9 to 10 minutes or until browned.
Remove chicken with a slotted spoon and set aside.
Reduce heat to medium-high and add remaining oil to pan.
Saute onion and garlic until soft.
Add broth, vegetables and salt& pepper to taste.
Cook 5 minutes, or until vegetables are crisp-tender.
Add chicken and cream.
Cook, stirring often, 5 minutes, or until sauce thickens and chicken is cooed through.
Drain pasta and return to pot.
Add chicken and vegetable mixture; toss to coat.
Serve and enjoy!