Creamy Chicken Curry

Just Add...
400g chicken breast fillet
250g spiral pasta
190mL milk
1 carrot
120g peas

Prep 10 mins
Cooking 15 mins

Simply...

1. Cook 3½ cups (250g) spiral pasta following packet directions; drain.
2. Heat 2 teaspoons oil in a medium saucepan or frying pan and brown 400g cubed chicken breast fillet.
3. Add combined Recipe Base, ½ cup (125mL) water and ¾ cup (190mL) milk with 1 diced carrot and 1 cup peas; stir to combine.
4. Simmer for 5 minutes or until chicken and vegetables are cooked. Stir through cooked pasta.

Serve with a tossed green salad.

Here's an idea...For a creamy coconut style curry, use coconut milk in place of milk.