Title: Exotic Pasta Salad
Categories: Salad Pasta
Yield: 4 Servings
| 4 | | Boneless chicken breasts |
| 1 | ts | Coriander |
| 2 | ts | Curry powder |
| | | Salt and pepper to taste |
| 6 | tb | Olive oil |
| 1/4 | c | Marsala wine |
| 1/2 | c | Almonds |
| 2 | | Bananas |
| 1 | tb | Lemon juice |
| 8 | oz | Tagliatelle |
| 1/4 | c | Light soy sauce |
| 2 | tb | Raisins |
Place chicken breasts in large bowl and coat with 1/2 ts coriander, 1/2 ts
curry powder,salt and pepper. Heat 2 Tb oil in skillet. Add chicken and
brown on all sides. Pour in wine and simmer for 5 minutes. Remove chicken
and let cool; reserve pan liquid. Pour boiling water to cover over almonds,
then drain. Peel almonds, then cook in 2 Tb oil until golden brown. Peel
and slice bananas, and sprinkle with lemon juice. Cook tagliatelle in
boiling water, following package directions; drain. Mix soy sauce with
remaining coriander, curry powder, and oil in bowl. Add chicken, reserved
pan liquid, bananas, almonds and raisins; toss well. Combine chicken
mixture with pasta. Refrigerate for 2 hours, then season to taste and
serve. Creative Cooking-Pasta