Curry Chicken Pasta Salad

Another great recipe from penzey's spices. prep time includes refrigeration time.

Combine curry , oil , and 1 t lemon juice , pour over chicken , toss to coat , cover and refrigerate 1-2 hours.

Heat large nonstick skillet over med heat , add chicken.

Cook , stirring regularly , about 3 min.

Reduce the heat a bit if the sauce starts to darken.

Remove the pan from the heat , let cool while the pasta boils.

Boil pasta in salt and water , rinse and set aside.

For about the final 2 min of cooking time , add the peas , drain and rinse w / rest of pasta.

While pasta cooks , prepare the salad dressing.

It is important to have dressing done at same time as pasta , so pasta doesnt sit w / out dressing too long , as it will clump.

In a large bowl , blend minced red onion , mayonnaise , mustard and 1 t lemon juice.

Add the curried chicken w / all the sauce out of the pan.

Whisk to blend.

Add pasta and peas , toss to coat and add salt if desired.

Serve right away or chilled for later.

8-12 servings.

chicken breast, curry powder, vegetable oil, lemon juice, water, salt, dry pasta, snap peas, red onion, low-fat mayonnaise, dijon-style mustard