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Supa Quick Chicken 'n Chutney Pasta

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“After dismembering a fresh chicken, I usually cook the carcass and use the cooked carcass meat in a pasta dish with whatever is on hand. These pastas are never the same and varies from so-so to excellent. I think this is one of the better outcomes. When cold, a 50/50 mix of this pasta dish and the Broccoli Salad Broccoli Salad with Lemon Yogurt Dressing makes an excellent pasta salad.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken
  • 1 cup chicken stock
  • 4 tablespoons hot & spicy chutney
  • 1 (2 ounce) packet cream of chicken soup mix
  • 1 12 cups milk
  • 500 g pasta, of your chice (I prefer penne)

Directions

  1. Mix chicken soup and milk to a sludge.
  2. Cook pasta to your taste.
  3. Meanwhile, bring cooked chicken and chicken stock to a boil.
  4. Lower heat and add chutney.
  5. Add chicken soup sludge while constantly stirring to thicken sauce.
  6. Simmer until pasta is cooked.
  7. Drain pasta, add to chicken sauce and serve.

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