Curried Chicken Pasta
Serves 4
Ingredients
8 ounces dried angel hair or vermicelli pasta
1 tablespoon vegetable oil
½ shallot, finely chopped
½ tsp minced ginger
1 tablespoon finely chopped green onion, green parts only
1 14-ounce can unsweeten coconut milk
1 teaspoon Curry Powder
¼ tsp cayenne pepper (optional)
1 tablespoon sugar
½ cup water
2.5 cups cooked chicken cut into strips
Salt and pepper to taste
¼ cup roasted peanuts, chopped
2 tablespoons snipped fresh cilantro
Directions
1. Heat the oil in a skillet. Add the onion and ginger and sauté it over medium heat until fragrant. Add the rest of the ingredients except the chicken and simmer over low heat until the sauce thickens slightly.
2. Meanwhile, cook the pasta according to package directions. Drain and return pasta to the pan.
3. Add the chicken to the sauce and cook for another 5-7 minutes until the chicken is heated through. Check and adjust the taste with salt and pepper. Divide the pasta in separate bowls and pour the curry sauce over the pasta. Garnish with roasted peanuts and cilantro.
Option: You can replace the chicken with shrimp.
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Chai Roasted Pears
Adopted from WebMD Daily Bite.
Serves 2-3.
Ingredients
3 ripe Pears
2 tbsp. Unsalted Butter
½ cup Honey
1 tsp. real vanilla extract
1.5 tbsp. brown sugar
½ tsp salt
8 oz. whipping cream
1.5 tsp. Chai Spice
2 tbsp. honey
½ cup plain Greek yogurt
Directions
1. Heat oven to 450F
2. Cut the pears in half length wise. In a cast iron or heavy bottomed skillet, add the butter, honey, vanilla, brown sugar and salt. Let everything come to a gentle boil with continuous stirring, about 2 minutes.
3. Add the halved pears to the pan, cut side down and cook them over simmer about 2 minutes. Turn the pears over and transfer the pan to the oven on the middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelized (check the oven temp. and the time as each make is different).
4. While the pears are baking, beat the cold whipping cream with an electric mixer until stiff. Add the honey, pinch of salt, Chai spice and beat another minute to combine. Gently fold in the Greek yogurt. The yogurt-cream mixture will be slightly thin.
5. To serve, put one or two pear halves on a plate, drizzle with a spoonful of sauce and a generous dollop of yogurt cream.
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