Chicken Pasta Salad In Creamy Curry Dressing - cooking recipe

Ingredients

1/4 lb rotelle pasta or 1/4 lb other spiral-shaped pasta, cooked and drained
3/4 lb cooked chicken breast, cut into bite-sized pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaf
For the dressing
1 tablespoon unsalted butter
1/2 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried red pepper flakes, to taste
2 tablespoons mango chutney (or to taste)

Preparation

In a large bowl combine the pasta, chicken, tomatoes, scallions, and basil. Set aside.
In a skillet, melt the butter over low heat. Add the garlic and ginger and cook until the garlic is softened.
Add the cream and cook the mixture, whisking until slightly thickened.
Whisk in the vinegar, curry powder, red pepper flakes, and chutney.
Add the dressing to the pasta mixture, tossing to combine well.
Season with salt and pepper.