Spicy Chicken and Pasta with Apricots

Spicy Chicken and Pasta with Apricots

5 points per serving
Serves 4
Freezing not recommended

4 teaspoons vegetable oil
1 onion sliced
480g boneless chicken breast cut into strips
2 tablespoons mild curry powder
1 teaspoon finely chopped root ginger
450ml chicken stock
60g ready to eat apricots, chopped
120g small wholemeal pasta shapes
4 tablespoons low fat natural yoghurt
2 tablespoons chopped coriander
salt and pepper

Heat the oil in a large frying. Saute the onion for 5 - 8 minutes until softened and golden, stirring frequently.
Add the chicken, curry powder and ginger to the pan and stir fry over a moderate heat for 2 - 3 minutes. Stir in the chicken stock and bring to the boil.
Reduce the heat and add the apricots and pasta shapes. Season with salt and pepper. Cover and simmer gently for 20 minutes until the chicken and pasta are tender.
Remove from the heat and stir in the yoghurt and chopped coriander. Serve immediately.