Curry Pasta with Turkey or Chicken and Pomegranate
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g pasta
- 1 can pineapple
- 150 ml vegetable stock
- 250 ml milk
- 100 g cream cheese
- 300 g turkey breast or chicken breast fillet
- 1 teaspoon butter
- 1 pomegranate
- 1 tablespoon garlic
- 4 teaspoons curry powder
Print Recipe
Pin Recipe Instructions
- Cook the pasta.
- Fry the meat cut into strips in the butter. Add the chopped garlic and the pineapple cut into pieces. Add about 50 ml of the pineapple juice and stir in 150 ml of stock. Add the milk and cream cheese, then stir well so that the cream cheese dissolves better. Add curry if you like and let it simmer for a few more minutes so that it becomes nice and creamy. Season to taste with salt and pepper.
- Simply stir the drained pasta into the sauce.
- Cut open the pomegranate and remove the delicious seeds. Spread a tablespoon full of seeds over the food on the plates and, if you want it extra refined, sprinkle with cress or grated coconut.
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