Curried Honey Mustard Chicken Pasta Salad

2/3 cup vegetable, olive or peanut oil
2/3 cup honey
1/2 cup dijon-style prepared mustard
8 teaspoons curry powder
4 boneless, skinless chicken breasts
6 ounces pasta, any shape regular or whole-wheat

Cook the pasta according to package directions and drain thoroughly.

In a medium bowl, combine the oil, honey, mustard, and curry powder. Mix well.

Place the chicken in a baking dish and pour 1/2 the curry mix over the chicken. Reserve the remaining dressing to toss with the pasta and chicken.

Cover both the dishes and place them in the refrigerator. Marinate the chicken for at least 4 hours or overnight.

Preheat the oven to 375°. Remove the chicken and bake, covered, for 10 minutes. Remove the cover, and bake for about 10 minutes more, or until done and juices run clear.

Let the chicken sit for 10 minutes at room temperature. Cut into bite-sized pieces and toss with the cooked pasta and remaining dressing. Adding raw or blanched peas, carrots, broccoli, etc. would add flavor and fiber to this recipe.

Serves 4

McCormick Curry Powder, 16-Ounce

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