Curry Chicken Pasta Salad

satisfying for lunch or dinner, this warm-weather pasta salad is a unqualified meal following served exceeding a bed of lettuce once a side of buoyant sliced garden tomatoes and doting garlic breadsticks. I usually grow more curry powder than the recipe calls for.

The ingredient of Curry Chicken Pasta Salad

1. 5 chicken breast halves
2. 1 (8 ounce) package pasta shells
3. 1 cup reduced-calorie mayonnaise
4. 1 cup fat-free plain yogurt
5. 1 teaspoon curry powder, or more to taste
6. u00bd (10 ounce) package frozen peas, thawed
7. 4 radishes, sliced
8. 2 green onions, sliced

The instruction how to make Curry Chicken Pasta Salad

1. Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices rule clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should contact at least 165 degrees F (74 degrees C). Rinse chicken in chilly frosty water to cool, cut into small chunks, and refrigerate to cool completely.
2. Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but unconditional to the bite, 8 minutes; drain. Rinse pasta behind chilly frosty water until cool; drain.
3. shake up mayonnaise, yogurt, and curry powder together in a large bowl. build up cold chicken, Cool pasta, peas, radish slices, and green onion slices; campaign to combine.
4. Cover bowl when plastic wrap and refrigerate at least 3 hours upfront serving.

Nutritions of Curry Chicken Pasta Salad

calories: 405.2 calories
carbohydrateContent: 37.5 g
cholesterolContent: 54.6 mg
fatContent: 18.3 g
fiberContent: 2.5 g
proteinContent: 23.6 g
saturatedFatContent: 3.4 g
servingSize:
sodiumContent: 364.1 mg
sugarContent: 7.6 g
transFatContent:
unsaturatedFatContent: