Grilled Apple Curry Chicken with Pasta
Apple curry chutney and curry powder moistened with apple juice season this tender chicken breast served over pasta. Sprinkles of crisp minced parsley make an appealing plate.
- 1 jar (8 ounces) apple curry chutney
- 1/4 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
- 2 cloves garlic, peeled
- 1 teaspoon curry powder
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
- 1 package BUITONI Refrigerated Linguine (9 oz.)
- Chopped fresh parsley (optional)
Directions, Reviews, Nutrition
PLACE chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup.
PREPARE pasta according to package directions; keep warm.
GRILL or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.
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I tried this recipe skeptical that it would either be too spicy or too sweet, turned out to be a perfect blend. The sauce I found did the trick- Stonewall Kitchen's Old Farmhouse Chutney.
Grilled mango/apple curry chicken
This was great. I couldn't find the apple chutney so I used part hot mango chutney and part mild mango chutney and the apple juice. The hot mango chutney gave it a kick and the flavor of apple and mango was a great combination. Hubby said it was one of the best! The refrigerated linguini was excellent. with it.
Did it with Mango
This was really good, I went to the store and there was no apple chutney, but they had mango chutney. So I used mango nectar instead of apple juice with the mango chutney. It was delicious. We had an all mango dinner, I also used a recipe for mango lassi
i fed this to a group of eight at a small dinner party i had, and everyone LOVED it. I served it with white rice(no linguine) and eggplant gratinee which was a great mix. this next time i'm using hot mango chutney for a little kick .
This came out really good! I should mention that my boyfriend thought it was too sweet.
Serving Size: 1/4 of Recipe
Servings Per Recipe: 4
- Amount Per Serving
- Calories: 430
- Calories from Fat: 35
- Total Fat: 3.5g (6% of DV)
- Saturated Fat: 1g (4% of DV)
- Cholesterol: 115mg (39% of DV)
- Sodium: 210mg (9% of DV)
- Carbohydrates: 59g (20% of DV)
- Dietary Fiber: 3g (12% of DV)
- Sugars: 22g
- Protein: 41g
- Vitamin A: 8% of DV
- Vitamin C: 30% of DV
- Calcium: 6% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.