Curried Chicken & Pasta Salad Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			12 ounces large whole-wheat pasta shells or your favorite pasta 2 tablespoons slivered almonds (1/2 ounce) 1 tablespoon curry powder preferably Madras 1/4 cup reduced-fat mayonnaise 3/4 cup low-fat plain yogurt or reduced-fat sour cream 1/3 cup mango chutney or any fruit chutney that you have 1 teaspoon turmeric 1/4 teaspoon ground cinnamon Pinch ground cayenne pepper or to taste 2 cups cooked chicken cut into 1-inch pieces 1/2 cup raisins (can use a combination or gold and brown) 1/2 cup chopped scallions (4 scallions) 1/2 cup diced celery and/or peppers salt & freshly ground pepper to taste
			Cook pasta in a large pot of lightly salted water until al dente, about 10 minutes. Drain and rinse. Set aside. Toast almonds in a small dry skillet over low heat, stirring constantly, until golden, about 2 minutes. Transfer to a plate to cool. Return the pan to the stovetop and add curry powder. Toast, stirring constantly, over low heat until fragrant, about 30 seconds. Transfer to a small bowl; stir in mayonnaise, yogurt, chutney, turmeric, cinnamon and ground red pepper. Combine chicken, raisins, scallions, celery or peppers and the reserved pasta in a large bowl. Add the dressing and toss to coat. Taste and adjust seasonings with salt, pepper and ground red pepper. Garnish with the toasted almonds.