A flavorful and creamy pasta salad with a delightful curry twist.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Rinse the pasta with cold water after draining to stop the cooking process and keep it from sticking.
In a large bowl, combine the cooked pasta, diced chicken, halved cherry tomatoes, sliced scallions, and chopped basil leaves.
Ensure the chicken is fully cooked and cooled before adding to the salad.
In a skillet, melt the butter over low heat. Add the minced garlic and grated ginger, cooking until fragrant.
Stir continuously to prevent the garlic from burning.
Add the heavy cream to the skillet and whisk until slightly thickened.
Whisking helps to evenly distribute the heat and prevent curdling.
Mix in the white wine vinegar, curry powder, red pepper flakes, and mango chutney. Stir until well combined.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the pasta mixture and toss to coat evenly.
Ensure all ingredients are well coated with the dressing for maximum flavor.
Season the salad with salt and pepper to taste. Serve immediately or chill before serving.
Chilling the salad enhances the flavors and makes it more refreshing.
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