Chicken Rotelle Salad in Creamy Curry Dressing - serves 2

Preparation - 45 minutes

1/4 pound rotelle or other spiral-shaped pasta
1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tbsp finely chopped fresh basil leaves

For the dressing:
1/2 tsp minced garlic
1 tsp minced peeled fresh gingerroot
1 tbsp unsalted butter
1/4 cup heavy cream
1 tbsp white-wine vinegar
3/4 tsp curry powder
Dried hot red pepper flakes to taste
1 tbsp finely chopped drained bottled mango chutney, or to taste

In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.

Make the dressing:
In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.