You may also like
Categories:
carrots whipping cream vegetable stock honey curry powder chilli sauce parsley fresh chives dill olive oil fresh fusilli
Viewed: 20 - Published at: a year agoIngredients
- 200 g carrots, trimmed and sliced
- 200 g whipping cream
- 100 ml vegetable stock
- 3 tbsp runny honey
- 3 tsp curry powder
- 1/2 tsp chilli sauce
- 4 tbsp chopped fresh parsley
- 2 tbsp snipped fresh chives
- 2 tbsp chopped fresh dill
- 2 tbsp olive oil
- 500 g chicken breast, sliced
- 300 g fresh fusilli
Method
- To make the sauce, cook the carrots in boiling, salted water for 8-10 mins until very tender. Drain then puree using an immersion blender. Mix the cream, stock, honey, curry powder, hot sauce and carrot puree together in a pan and season. Bring to a boil, stirring, then simmer for 4-5 mins. Mix in the herbs.
- Meanwhile, heat the oil in a pan, add the chicken and saute for 3-5 mins, stirring. Cook the pasta in boiling, salted water for 3-4 mins until tender then drain. Mix the pasta into the sauce then divide between 4 bowls and top with chicken. Serve.
