12Ingredients
730Calories
40Minutes

Ingredients

  • 200 grams carrots (trimmed and sliced)
  • 200 grams whipping cream
  • 100 milliliters vegetable stock
  • 3 tablespoons runny honey
  • 3 teaspoons curry powder
  • 1/2 teaspoon chilli sauce
  • 4 tablespoons fresh parsley (chopped)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh dill (chopped)
  • 2 tablespoons olive oil
  • 500 grams chicken (sliced)
  • 300 grams fusilli (fresh)

Directions

  1. Cook the carrots in boiling, salted water for 8-10 mins until very tender. Drain then purée using a handheld blender. Mix the cream, stock, honey, curry powder, chili sauce and carrot purée together in a pan and season. Bring to a boil, stirring ,then simmer for 4-5 mins. Mix in the herbs.
  2. Heat the oil in a frying pan, add the chicken and sauté for 3-5 mins, stirring. Cook the pasta in boiling, salted water for 3-4 mins until tender then drain. Mix the pasta in to the sauce then divide between 4 bowls and top with sliced chicken. Serve.
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NutritionView more

730Calories
Sodium11%DV260mg
Fat48%DV31g
Protein73%DV37g
Carbs26%DV77g
Fiber16%DV4g

PER SERVING *

Calories730Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat14g70%
Trans Fat
Cholesterol150mg50%
Sodium260mg11%
Potassium730mg21%
Protein37g73%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate77g26%
Dietary Fiber4g16%
Sugars18g36%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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