Curry cream pappardelle is a specialty at Cafe Carlo. The simple addition of curry paste kicks up cream sauce.
Chef David Hyde
1 chicken breast, chopped
1 tsp garlic, crushed
1 Tbsp curry paste
pinch of black and white pepper
pinch of kosher salt
1/4 cup white wine
1 tsp basil herb paste
1 Tbsp lemon juice
1/2 cup + 2 Tbsp whipping cream
2 Tbsp raisins, golden and/or sultana
6 broccoli florets
1 tsp parsley
1/4 cup Granny Smith apple, sliced thinly
3 nests Nature’s Pasta pappardelle
toasted almonds, for garnish
- Place pot of salted water on stove to boil for pasta.
- Melt butter over med-high heat in a saucepan.
- Add chicken and garlic, and sauté.
- Stir in curry paste, salt and pepper, white wine, basil herb paste and lemon juice, and simmer briefly.
- Add cream and let reduce slightly for 3-5 minutes.
- Cook pappardelle in boiling water.
- Add raisins to sauce, then after 2 minutes broccoli, apple and parsley.
- Stir in cooked pappardelle and top with toasted almonds to serve.
Yield 1 serving curry cream pappardelle
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