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Chicken Curry

Chicken Curry
  • Prep 20 min
  • Total 20 min
  • Servings 5
We really like chicken with this creamy pasta, but the curry flavor also blends well with tuna.
July 12, 2010

Ingredients

  • 1 box Tuna Helper* Creamy Noodle
  • 1 3/4 cups (425 mL) hot water
  • 2 cups (500 mL) milk
  • 1/4 cup (50 mL) butter or margarine
  • 2 cups (500 mL) cut-up cooked chicken or turkey
  • 1 to 2 tsp (5 to 10 mL) curry powder
  • Chopped peanuts, flaked coconut or raisins, if desired

Steps

  • 1
    In large skillet, stir together uncooked pasta, sauce mix, hot water, milk, butter, chicken and curry powder. Heat to boiling, stirring occasionally.
  • 2
    Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; uncover (sauce will thicken). Sprinkle with peanuts.

  • Planned-Overs: Hang on to this recipe for after the holidays. Instead of chicken, simply use turkey.
  • Did You Know?: Curry powder is a ground blend of as many as 20 different spices.

No nutrition information available for this recipe
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