Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Serves 3-4 | Prep Time 10 minutes | Cook time 20 minutes

  • 2 servings (160g) Kaslo Sourdough Amaranth Pasta
  • 1 tablespoon coconut oil
  • 1 tablespoon ginger, peeled and grated
  • 4 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 lb. chicken breast, chopped
  • 2 tablespoons curry powder
  • 1 can coconut milk
  • 3 cups chicken broth
  • 1/2 teaspoon Himalayan salt
  • Pepper to taste
  • 1/2 lime, juiced

Instructions:

  1. Bring a pot of water to a boil and cook noodles al dente (4 minutes).
  2. Heat coconut oil in a saucepan over medium-high heat. Cook ginger and garlic until fragrant, about 1-2 minutes.
  3. Add chopped chicken, and cook for about 5 minutes, add bell pepper slices.
  4. Add curry powder, coconut milk, and broth.  Bring to a simmer and cook for an additional 10 to 15 minutes, or until chicken is cooked through.
  5. Add salt and pepper to taste. Divide noodles and curry soup into bowls. Squeeze lime juice over top.

Serve and Enjoy!

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