Chicken and Pasta
4 small skinless, boneless chicken-breast
3 large carrots
1 medium-size onion
1 1/2 cups farfalle or bow-tie pasta
2 TB butter
Salt
1 1/2 tsp Signature Spices Mild Curry powder
1 tsp grated peeled gingerroot
One 14 1/2-ounce can diced tomatoes
1 cup frozen peas, thawed
1/2 tsp sugar
Cut each chicken-breast half crosswise into 2 or 3 pieces. Cut carrots into 1 1/2" by
1/4" sticks. Chop onion. In 2-quart saucepan over high heat, heat 4 cups water to
boiling. Add pasta and cook until almost tender; drain and set aside. In nonstick
12-inch skillet over medium-high heat, in 1 TB butter, cook chicken and 1/2 tsp salt
until chicken is browned and juices run clear when chicken is pierced with tip of knife;
remove to plate. In same skillet, add 1 more TB hot butter, cook carrots and onion
until browned. Reduce heat to medium. Add 3 TB water; cover and cook until
vegetables are tender, about 10 minutes longer. Stir curry powder and ginger into
skillet with vegetables; cook 1 minute. Stir in pasta, chicken, tomatoes with their
liquid, peas, sugar, 1/2 tsp salt, and 1/2 cup water; over high heat, heat to boiling.
Reduce heat to low; simmer, uncovered, until pasta is tender and mixture heats
through, about 3 minutes.
