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🍝 Creamy Curry Pasta with Chicken and Vegetables

558 kcal · 25 min · 4 servings

Creamy Curry Pasta with Chicken and Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the chicken breast into bite-sized cubes.
  2. 2. Lightly spray the meat pieces with oil and season generously with salt and pepper.
  3. 3. Cook the chicken in the air fryer at 200 °C for about 10 minutes until done.
  4. 4. Remove the cooked chicken from the device and set it aside.
  5. 5. Fill a large pot with water and place it on the stove to bring it to a boil.
  6. 6. Press the garlic clove through a press or chop it finely.
  7. 7. Halve or quarter the zucchini and slice it into thin pieces.
  8. 8. Add some oil to a large pan and heat it.
  9. 9. Fry the garlic and zucchini slices briefly until fragrant.
  10. 10. Slice the mushrooms.
  11. 11. Add the mushroom slices, frozen peas, and washed baby spinach to the pan.
  12. 12. Season the mixture with curry powder, salt, pepper, paprika powder, chili flakes, and lemon pepper.
  13. 13. Stir the cooking cream into the vegetables and let the sauce simmer for about 5 minutes.
  14. 14. If the sauce is too thin, stir some cornstarch into water and add it to thicken the sauce.
  15. 15. Alternatively, you can add more cream or milk if you prefer a creamier texture.
  16. 16. Salt the boiling pasta water generously.
  17. 17. Add the pasta to the water and cook it al dente according to the package instructions.
  18. 18. Toast the pine nuts in a separate pan without oil until golden brown.
  19. 19. Add the toasted pine nuts as a topping to the finished pasta, if desired.

Nutrition per serving