Curry Cream Pasta

Name: Curry Cream Pasta
Yield: 506 g
Ingredients: Milk (whole milk) 200 ml; Onion 70 piece (1/2 onion); Cheddar Cheese 18 slice; Frozen Shrimp 50 g; De Cecco Linguine 130 g; Butter 10 spoon; Tuna Extract 5 g; Curry Powder 10 g; Minced Garlic 5 teaspoon; Olive Oil 8 g

902 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Milk (whole milk) 200 ml
Onion 1 piece (1/2 onion)
Cheddar Cheese 1 slice
Frozen Shrimp 50 g
De Cecco Linguine 130 g

Seasonings/Sauce

Butter 10 spoon
Tuna Extract 5 g
Curry Powder 10 g
Minced Garlic 5 teaspoon
Olive Oil 8 g

Nutrition summary

Carbohydrates 115.72 g 51%

Protein 39.68 g 18%

Fat 31.38 g 31%

Serving size 506g

Cooking steps

1

Slice onion and chicken breast into bite-sized pieces.
2

Mince the garlic.
3

Heat olive oil in a pan and sauté the garlic.
4

Add onion and chicken breast, then stir-fry.
5

Add curry powder and mix well.
6

Pour in milk and heavy cream, then bring to a boil.
7

Add the cooked pasta noodles and toss with the sauce.
8

Season with salt and pepper.
9

Finish with parsley.

Curry Cream Pasta

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