Chicken korma tomato pasta
- 200g pasta such as penne
- 1 medium onion, finely chopped
- 2 teaspoons oil
- 2 tablespoons korma curry paste
- 2 skinless, lean chicken breasts (400g), sliced
- 400g can chopped tomatoes with garlic and herbs
- 1 cup light evaporated milk
1 Cook pasta following packet directions until al dente. Drain and keep warm.
2 Meanwhile, in a large frying pan, cook onion in oil until softened. Add korma paste and cook for a few more minutes.
3 Add chicken and cook over a high heat until evenly cooked. Add tomatoes and evaporated milk and cook for 5 minutes.
4 Add pasta and toss to coat evenly. Sprinkle with fresh coriander and serve with lightly cooked seasonal vegetables such as asparagus and snow peas.
Nutrition Info (per serve)
Total fat 7g
Saturated fat 2g
Dietary fibre 3g
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