Maple Chicken Curry Sauce on Pasta

This is courtesy of my dad, Stephen Heard. He uses penne pasta but I prefer fusilli. A healthier option is brown rice.

Serves 4 people

2 boneless chicken breasts, cubed
1 Tbsp of olive oil
Pasta (approx. 1/2 cup per person)
1 medium onion, chopped
2 cloves of garlic, chopped
1 Tbsp olive oil
2 Tbsp butter/margarine
1-2 Tbsp mild curry paste (for a nut-free/gluten free option, I use VH's Yellow curry)
1/4 cup maple syrup
1/4 cup chicken stock
1/2 cup low-fat plain yogurt
1/2 cup diced red pepper
3 Tbsp cream cheese, in small pieces.
3 Tbsp chopped chives, or the ends of green onions
1-2 Tbsp chopped parsley

Saute chicken pieces in large skillet until cooked. Remove to a bowl.

Saute onion and garlic in oil and butter for 2 minutes at low-medium heat. Add curry pates and cook 1 minute, stirring.

Start cooking pasta

Add the maple syrup to the onions and garlic in the skillet and cook 1 minute, stirring. Add chicken stock and the yogurt. Turn up the heat and boil until reduced by half, stirring occasionally. This takes at least 10 minutes.

Turn down the heat to a simmer, add red pepper and chives. Add cream cheese and stir until melted and blended in. This takes 3-4 minutes.

Stir in chicken and chopped parsley. Drain pastsa, when cooked add to the chicken sauce and stir to coat.

Serve and enjoy!