I can eat popcorn-bowl sized portions of this stuff:
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3 Chicken breasts
penne pasta
3/4 cup Mayo
salt, peppa’
olive oil (a lil bit)
1 tablespooncurry powder (yellow)
dash of chili powder/sambal olek/hot stuff (optional)
2 tablespoons chutney (Major Grey’s is good)
a bit less than 1/4 cup dry white wine
grape tomatoes, celery, red peppers
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Rad, so, after you get all your ingredients together, throw those chicken breasts in the oven for about 35 minutes @ 350 °. It’s good if you coat them in a bit of olive oil, with salt and pepper first. While they’re cooking, start doing your penne pasta on the stovetop. I use a small bag, probably about 2 cups worth. Once they boil the recipe will make about 4-5 servings. I usually do my pasta al dente for this, otherwise once you mix it with all the dressing I find it gets too soggy. So, al dente it is. Your pasta will probably be done before your chicken, so rinse it with some super cold water and throw a little bit of olive oil on it to keep it from turning to mush while you wait.
For the super-best-part dressing, whisk together the mayo, white wine, curry powder and chutney. I’m pretty liberal with the curry powder and chutney, so my suggestions here are on the mild side — I suggest doing it to taste. Throw some chili powder or sambal olek in there if you want it to have abit more kick.
When the chicken’s done, slice the breasts up into bite-sized strips and toss the chicken, penne and dressing together. Then you can add your red peppers, grape tomatoes and celery cut into whatever configurations you like, and you’re good to go! It tastes great right off the stove, but if you leave it in the fridge for a few hours (or overnight) to let the flavours mix, like a stew, it’ll taste awesome in the morning.
Hope you dig it!
