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nameChicken Curry Spaghetti
descriptionIt's the best of both worlds.
urlhttps://12tomatoes.com/chicken-curry-spaghetti
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Ingredients
  • 1 lb chicken breast, cubed
  • 5 tbsp curry powder, divided
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz fettuccine or linguine pasta
  • 1 cup heavy cream
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp fresh parsley
  • Parmesan cheese (optional)
Preparation
  1. Prepare pasta to package directions on the al dente side. Drain and set aside.
  2. In a large bowl combine chicken with 3 tablespoons curry powder, Worcestershire sauce, 1 teaspoon salt, 1 teaspoon pepper, onion powder, and garlic powder. Stir well.
  3. Heat olive oil in large pan over medium heat. Sauté chicken until cooked to an internal temperature of 165˚F - about 10-12 minutes.
  4. Set burner to low and add in cream and the remaining curry powder, salt, and pepper. Stir well. Simmer for 3 minutes and then add in the pasta. Simmer another 2 minutes. Remove from heat and toss tomatoes with the pasta.
  5. Serve with parsley for garnish and a sprinkle of Parmesan cheese (optional).
It's the best of both worlds.
Course: Dinner
Allergen(s): Gluten, Milk, Gluten, Milk

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Chicken Curry Spaghetti

It's perfectly spiced.

Chicken Curry Spaghetti

4 from 13 votes
Cuisine: Indian
Servings: Serves 4
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 lb chicken breast, cubed
  • 5 tbsp curry powder, divided
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz fettuccine or linguine pasta
  • 1 cup heavy cream
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp fresh parsley
  • Parmesan cheese (optional)

Preparation

  1. Prepare pasta to package directions on the al dente side. Drain and set aside.
  2. In a large bowl combine chicken with 3 tablespoons curry powder, Worcestershire sauce, 1 teaspoon salt, 1 teaspoon pepper, onion powder, and garlic powder. Stir well.
  3. Heat olive oil in large pan over medium heat. Sauté chicken until cooked to an internal temperature of 165˚F - about 10-12 minutes.
  4. Set burner to low and add in cream and the remaining curry powder, salt, and pepper. Stir well. Simmer for 3 minutes and then add in the pasta. Simmer another 2 minutes. Remove from heat and toss tomatoes with the pasta.
  5. Serve with parsley for garnish and a sprinkle of Parmesan cheese (optional).