I love chicken, pasta, roasted garlic, roasted onions and...well, this was the result! Choose a pasta that holds sauce well like small shells, bowties, penne or spirals...or a combination! (NOTE: We prefer serving this dish somewhere between room temperature and warm, which is what it becomes when mixed together.) Time estimate does not include chilling, which isn't necessary, but does allow the flavors to blend better.

Ingredients

4 serv.

vegetable oil↗1 tablespoon
ground cumin↗1 teaspoon
curry powder↗1 teaspoon
cooking sherry or rice wine↗2 tablespoons
pasta↗8 -10 ounces
vegetable oil↗1 teaspoon
boneless chicken breasts↗2
mayonnaise↗1⁄3 cup
plain yogurt↗1⁄3 cup
head garlic, roasted and minced (sugarpea's Roasted Garlic Paste highly recommended)↗1
white pearl onions, peeled, quartered and sections mostly separated (you can also use frozen pearl onions)↗15 -20
olive oil↗1 tablespoon
Dijon mustard↗1 teaspoon
salt↗1⁄3 teaspoon
dill, dried and crushed↗1⁄3 teaspoon
teaspoon marjoram, dried and crushed↗1⁄4
teaspoon savory, leaves dried and crushed (optional)1⁄3
cup green beans (optional) or 2/3 cup peas, cooked (optional)↗2⁄3
teaspoon ground black pepper↗1⁄4
salt, to taste↗
chopped parsley, to garnish

Step-by-step instructions

1
Gently mix pearl onions and olive oil, adding salt and pepper to taste. (If using frozen pearl onions, defrost and cut in half first.) Roast in single layer at 350° for 30 minutes or until browned. (I like mine quite dark and crispy!) Stir once midway through cooking time. Remove and mix in roasted garlic.
2
Season each chicken breast with 1/2 teaspoon each of curry powder and cumin. Heat 1 tablespoon vegetable oil with the remaining curry powder and cumin over high heat. Cook chicken breasts until lightly browned. Add cooking sherry or rice wine and cover, cooking for 2 more minutes. Remove chicken from pan, slice into bitesize pieces and set aside.
3
Cook pasta al dente in water with 1 teaspoon vegetable oil. Drain and set aside.
4
In medium bowl, stir mayonnaise, yogurt, onions, garlic, mustard, salt, savory, dill, marjoram and 1/4 teaspoon pepper until well blended. Add pasta, chicken, green beans or peas and gently toss until well coated. You may want to add the dressing a little at a time to suit your taste.
5
Cover and chill at least 2 hours. (see note in description).
6
About 30 minutes before serving, remove salad from refrigerator. Spoon into a lettuce lined bowl. Sprinkle with parsley and serve.

Source: food.com

Original recipe ↗

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