In a large kettle of boiling salted water cook
the pasta for 10 minutes, or until it is tender, refresh it in a colander
under cold water, and drain it well. In a large bowl combine the pasta,
the chicken, the tomatoes, the scallions and the basil.
Make the dressing:
In a skillet cook the garlic and the gingerroot in the butter over
moderately low heat, stirring, until the garlic is softened, add the
cream, and cook the mixture, whisking, until it is thickened slightly.
Whisk in the vinegar, the curry powder, the red pepper flakes and
the chutney.
Add the dressing to the pasta mixture, tossing the salad to combine
it well, and season the salad with salt and pepper.
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