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Sylvia's Pasta & Chicken Curry Recipe


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     Sylvia's Pasta & Chicken Curry

Category   Entrees - Maindishes
Sub Category   None

1 lb uncooked fettuccine
16 oz boneless skinless chicken breast cut into 1-inch pieces
2 TBS curry Powder
4 teaspoons olive oil -- divided
1/2 cup chopped onions
2 teaspoons minced garlic
2 tablespoon cornstarch
450 ml light cream
1/4 teaspoon salt -- optional
1/4 teaspoon pepper
3 tablespoons grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, sprinkle Chicken with 1 tbs curry powder. In a large skillet, cook chicken in 2 Teaspoons oil over medium heat until no longer pink. Remove with a slotted Spoon and keep warm. Add remaining oil to the drippings; saute the onions and garlic until crisp-tender. Combine cornstarch, cream and 1 tbs curry powder, stir until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain Fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
Serves 6 Per Serving- Calories 324 Carbs 31 Fat 11 Protein 20

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