Maple Curry Chicken Pasta
Maple Curry Chicken Pasta
Source: Local restaurant, purportedly.
This is probably my most commonly cooked pasta recipe. The concept is one that's fairly common around here, most restaurants having their own variations. I like how this one turns out, for the most part; one recipe should make enough for 4-5 servings, and if the cream cheese is cut out it also works pretty well with rice.
Ingredients
- 1 tbsp olive oil
- 1 lb (or so) boneless skinless chicken breasts, cut into strips
- Salt and pepper
- 2 tbsp butter
- 1 medium onion, peeled and cut into slivers
- 2 cloves garlic, crushed
- 2 tbsp mild curry paste
- Optional: About 1/4 cup chopped bell pepper
- Optional: About 1/2 cup chopped mushrooms
- 1 tsp sugar
- 1/4 cup maple syrup
- 3/4 cup chicken broth (or water)
- 1/2 cup milk (or cream)
- 2 tbsp light cream cheese (plain, garden vegetable, whatever)
- 3 cups cooked pasta (any kind, penne is popular).
Instructions
In a large frying pan, heat the oil on medium-high heat. Season chicken pieces with salt and pepper, and fry in the pan until browned. Remove cooked chicken to a plate or bowl and set aside.
Reduce heat to medium, and melt the butter. Add the onion and garlic, and sauté for about two minutes. Add curry paste, and cook for another minute. If using any optional vegetables, add at this stage, and cook for a couple of minutes more.
Add the sugar, and once it begins to caramelize (or after a minute or two), add the maple syrup. Let that bubble away for a minute or so, then add the broth and milk (or equivalents). Bring to a boil, then cook until liquid is reduced by half.
Add the cooked chicken, and simmer for a few minutes until evenly heated. Add the cream cheese (if using), and stir until melted and mixed in. Add cooked pasta, stir to coat, and serve.
Back to The Kitchen Sink.
