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Stir Fry Curried Pasta

1 1/2 cups medium shells, uncooked
5 ounces fresh spinach (about 6 cups loosely packed)
2 tbsp. peanut or vegetable oil
1/4 cup green onions
2 tsp. minced fresh ginger or 1 tsp. ground
1 tsp. curry powder
1 clove garlic, minced
1 cup cooked chicken or shrimp
12 ounces ripe plum tomatoes, cored, seeded and diced (1 1/2 cups)
1/4 cup plain low-fat yogurt
1/4 cup reduced sodium chicken stock
Salt to taste

Cook pasta according to package directions; drain. Rinse with cold water; drain completely. Wash spinach leaves in 2 - 3 changes of tepid water; dry well and shred the leaves 1/2 inch.

In wok or fry pan, heat oil over high heat, swirling to coat the sides. Add onions, ginger, curry powder and garlic; fry about 10 seconds. Add chicken, toss to coat with seasoned oil. Add spinach and stir fry just until all the spinach has wilted but is still bright green, about 30 seconds. Add tomatoes and pasta; toss until well mixed. Add yogurt and chicken broth, tossing until pasta is coated with the sauce.

Cover and let boil until pasta is heated through, about 30 seconds. Add salt if desired. Serve immediately. Serves 3-4.