Chicken and Veggie Pasta with Curry Sauce

Wood Utensil Care 101

Your favorite take-out meal, made fresh at home! Give this veggie pasta with a creamy coconut milk and curry-based sauce a try. Recipe by The Gingered Whisk.


2 cups Ancient Harvest Gluten Free Past Shells

1 TBSP olive oil

1 lb ground chicken

1 tsp ground turmeric

1 tsp curry powder

1 tsp garam masala

1 shallot, minced

1 TBSP fresh minced garlic

1 tsp fresh minced ginger

1 cup carrot, diced

½ yellow pepper, diced

1 cup chopped cauliflower

1-15 oz can coconut milk

½ zucchini, quartered

1 cup cherry tomatoes, halved

1 TBSP chopped cilantro


  1. Cook the pasta according to package directions (cook to just barely done because it will cook a little more at the end) and set aside.
  2. In a large non-stick skillet heat 1 TBSP olive oil over medium-high heat.
  3. Add the ground chicken and cook for 5 minutes, stirring occasionally, until mostly browned.
  4. Add in the turmeric, curry, garam masala, and shallot and cook, stirring frequently, for 3 minutes.
  5. Add garlic and ginger and cook for 1 minute.
  6. Add in carrots, peppers, cauliflower, and coconut milk and cook for 5 to 7 minutes, stirring frequently, until the veggies are starting to become soft (my family prefers their veggies still slightly crunchy, but if you want them softer cook them longer!).
  7. Add in zucchini and cherry tomatoes and stir to mix.
  8. Cook for an additional 5 minutes, stirring frequently.
  9. Remove from heat, and sprinkle chopped cilantro on top before serving.
  10. Enjoy!
Servings: 4