This is another recipe I found on Taste Buds and I have the feeling it is going to be a new staple for me and the girls. It has two of my favorite things...curry and broccoli and the rest of the ingredients are things I always have on hand. YUM! I LOVE it!Ingredients:
1 1/3 cups pasta (I put more than this, it depends on how saucy you want it- I used my good old gluten free penne)
1 tablespoon olive oil
1 teaspoon curry powder
3 cups broccoli florets
1/2 cup plain low-fat yogurt (I used FF sour cream)
1/3 cup chicken broth
4 teaspoons all purpose flour (or cornstarch)
1 teaspoon prepared mustard ( I used honey dijon)
Dash Salt
Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet heat oil. Add curry powder and stir-fry over medium-high heat for 1 minute.
Add broccoli; stir-fry for 3 to 4 minutes or till crisp-tender.
For sauce, in a small saucepan, stir together the yogurt, chicken broth, flour, mustard, and salt. Stir into broccoli mixture.
Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Add pasta to broccoli mixture; toss to mix. Heat through. Serve immediately.
I have been looking for more meatless meals and I am excited to try this one! I may sub vegetable broth for the chicken.
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