My Chicken Pasta Salad Recipe

Name: My Chicken Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken, boneless, skinless, diced; 1 teaspoon turmeric, ground; ¼ teaspoon cinnamon, ground; ¼ teaspoon cardamom, ground; ⅛ teaspoon cayenne pepper, ground (optional); ¼ teaspoon cumin, ground; 2 tablespoons peanut oil; 1 onion, sweet, finely chopped; 2 garlic cloves, finely chopped; 12 pepper, sweet, red, chopped; 1 ½ cups chicken broth or 1 ½ cups stock; ¼ teaspoon salt, sea; 2 tablespoons raisins, golden; 1 tablespoon raisins, green or 1 tablespoon sultana; 1 12 mangoes, ripe, peeled, diced; 3 cups fusilli, cooked, warm; 2 tablespoons cilantro, fresh, chopped, garnish; 2 tablespoons almonds, thinly sliced, garnish; 1 teaspoon candied ginger, finely chopped (optional)

Servings: persons

1 lb chicken, boneless, skinless, diced
1 teaspoon turmeric, ground
¼ teaspoon cinnamon, ground
¼ teaspoon cardamom, ground
⅛ teaspoon cayenne pepper, ground (optional)
¼ teaspoon cumin, ground
2 tablespoons peanut oil
1 onion, sweet, finely chopped
2 garlic cloves, finely chopped
12 pepper, sweet, red, chopped
1 ½ cups chicken broth or 1 ½ cups stock
¼ teaspoon salt, sea
2 tablespoons raisins, golden
1 tablespoon raisins, green or 1 tablespoon sultana
1 12 mangoes, ripe, peeled, diced
3 cups fusilli, cooked, warm
2 tablespoons cilantro, fresh, chopped, garnish
2 tablespoons almonds, thinly sliced, garnish
1 teaspoon candied ginger, finely chopped (optional)

1
On a plate add the tumeric, cinnamon, cardamom, cayenne and cumin.
2
Make sure to coat the diced chicken well with the spices.
3
Cover the chicken and place in fridge for 30 - 60 minutes.
4
Heat the oil and add the onions, garlic and sweet pepper.
5
Cook over low heat for 5 minutes, stir occasionally.
6
Add the chicken and cook for 5 - 10 minutes, again stirring occasionally, until a nice golden brown color.
7
Add the chicken stock and salt, bring to a boil.
8
Once boiling add the raisins, and mango, lower heat to a simmer, partially cover and simmer for 25 minutes.
9
Add the chicken mixture to your pasta, toss and serve garnished with the cilantro, almonds and candied ginger.
10
Hope you enjoy.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb chicken, boneless, skinless, diced, 1 teaspoon turmeric, ground, ¼ teaspoon cinnamon, ground, ¼ teaspoon cardamom, ground, and more.

Yes, My Chicken Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

My Chicken Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions