Jamaican Chicken and Pasta Salad

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add to shopping list Ingredients

1lb pasta shells
1oz butter
1 peel onion (small)
2tsp Tomato puree
1 cup mango slice (thin))
1 can pineapple chunks
dash Salt And Pepper
1lb skinned boneless cooked chicken
some almond slices (optional)
10 fl oz mayonaise
1tsp Curry
3 tsp oil (your choice) I used canola

Preparation

Add pasta to a large pan of lightly salted boiling water. Drain and run under cold water. Drain again and place in a large serving bowl.
Meanwhile melt the butter in a heavy based pan. add the onion, and cook for 5 minutes . Stir in the pineapple and tomato puree. then cook for 1 minute. Remove the the heat and all to cool.Set aside.
Season the chicken with a dash of salt and pepper. Add 3tsp of oil to a medium skillet.Sear the chicken in a frying pan,until cooked. Take it out the pan, let it cool for 5 minutes. Chop the chicken up in cubes.

Blend the mango and the mayonnaise together in a small bowl. add any leftover pineapples to this mixture (plus a little of the juice). Season the mayonnaise to taste with the salt and the pepper.
Stir in the pasta and the pineapple and tomato puree mixture. Toss lightly Sprinkle with the almond slices(optional)

Serves approximately 4

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