1/4 lb. rotelle pasta
1 whole skinless, boneless chicken breast, poached & cut into bite size pieces
5 cherry tomatoes
2 scallions, sliced thin
1 tbsp. finely chopped fresh basil leaves DRESSING: 1/2 tsp. minced garlic
1 tsp. minced fresh ginger root
1 tbsp. unsalted butter
1/4 c. heavy cream
1 tbsp. white wine vinegar
3/4 tsp. curry powder
Red pepper flakes to taste
1 tbsp. chopped mango chutney Cook pasta in boiling salted water until tender. Rinse with cold water and drain. Combine in a bowl pasta, chicken, tomatoes, scallions and basil. DRESSING: Cook garlic and ginger root in butter over low heat until garlic is softened. Add cream, whisk until slightly thickened. Whisk in vinegar, curry powder, pepper flakes and chutney. Add dressing to pasta mixture, toss until well mixed. Season with salt and pepper. Serves 2. | 
