Exotic Pasta Salad
4 boneless chicken breast
1 teaspoon of coriander
2 teaspoons of curry powder
salt and pepper to taste
6 tablespoons of oil
1/4 cup of Marsala wine
1/2 cup of almonds
2 bananas
1 tablespoon of lemon juice
8 ounces of tagliatelle
1/4 cup of light soy sauce
2 tablespoons of raisins
Place chicken breast in large bowl and coat with 1/2 teaspoon coriander, 1/2
teaspoon of curry powder, salt and pepper. Heat 2 tablespoons oil in
saucepan. add chicken and brown on all sides. Pour in wine and simmer for 5
minutes. Remove chicken and let cool; reserve pan liquid.
Pour boiling water to cover over almonds then drain. Peel almonds, then cook
in 2 tablespoons oil until golden brown. Peel and slice bananas and sprinkle
with lemon juice.
Cook tagliatelle in boiling, salted water following package directions;
drain.
Mix soy sauce with remaining coriander, curry powder and oil in bowl. Add
chicken reserved pan liquid, bananas, almonds and raisins; toss well.
Combine chicken mixture with pasta. Refrigerate for 2 hours, then season to
taste and serve. Serves 4 |
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