Creamy Curry Pasta Recipe

Greek yogurt keeps the sauce light, but curry powder, ginger, almonds and grapes pack in flavor.

Servings: 8 people

Ingredients
1 box spaghetti
4 chicken breast, boneless, skinless
1 teaspoon canola oil
1 teaspoon fish sauce
1 tablespoon Sriracha
4 cups red grapes, seedless, keep on the stalk
1 cup slivered almonds, toasted
2 scallions, sliced
Salt to taste 

Sauce
1 tablespoon peanut oil
1 large shallot, minced
2 white part of scallion from above, minced
2 cloves garlic, minced|
1 serrano chili pepper, chopped
1 tablespoon chopped fresh ginger
2 tablespoons curry powder
1 cup low-sodium chicken broth
1 cup non-fat Greek yogurt

Directions
1. Bring a large pot of water to a boil. Cook the pasta according to the directions, drain
2. Rub chicken in peanut oil, fish sauce and Sriracha, and grill until done
3. Place grapes over hot flame on grill just to char—about 30 seconds, flip and remove from heat; remove grapes from stalk and cut charred grapes in half
4. In a saucepan, heat the peanut oil on medium heat, sauté the shallot, the white part of the scallions, garlic, serrano pepper and curry powder, stirring until fragrant
5. Add chicken broth cook about 1 minute
6. Take off the flame and stir in Greek yogurt
7. Cut chicken in chunks and add to sauce along with grapes and almonds
8. Toss in pasta and mix well
9. Serve garnished with remaining sliced scallions

Photo Credit: Lou Manna