*  Exported from  MasterCook II  *
 
                  Curried Chicken and Bow Tie Pasta Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Chicken
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Chicken
                         ----poaching ingredients----
    6      each          *peppercorns
    1      each          *bay leaf
    1      each          *parsley stalk
    1      each          *sprig of fresh thyme
    1      each          *onion
    1      each          *carrot
    1      each          *celery stalk
                         Green pepper -- finely shred
                         Red pepper -- finely shred
                         Yellow pepper -- finely shred
    8      ounce         Bow tie pasta -- cooked
    1      each          Salt
    1      each          Pepper
                         ------curry flavouring------
                         *small onion finely diced
    2      teaspoon      *vegetable oil
    1      tablespoon    *curry powder
      1/2  cup           *white wine
    2      tablespoon    *water
                         ------curry mayonnaise------
    1 1/2  cup           Mayonnaise
    2      tablespoon    Warm water
    3      tablespoon    Curry flavoring (above)
    1      each          Pepper
    1      each          Salt
 
 Poach chicken by placing in a large pot with enough cold water to barely
 cover.  Add peppercorns, bay leaf, parsley, thyme and one each: onion,
 carrot and celery cut into quarters.  Bring to a bare boil with lid on;
 reduce heat to low and simmer for 50 minutes.  Cool in poaching liquid, then
 drain, skin and shred. To make curry flavouring, soften diced onion in hot
 oil, then add curry powder and cook over medium-high heat for a further 3
 minutes.  Add wine and water.  Boil rapidly until reduced to about 3
 tablespoons.  Strain and let cool. Prepare curry mayonnaise by combining all
 ingredients until smooth. Place peppers in a large bowl (reserving a little
 for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.  Mix
 gently until well- coated. If mayonnaise mixture is too thick, add warm
 water gradually until a smooth consistency is attained.
 Place a portion of salad on bed of spinach and sprinkle reserved peppers on
 top. Assemble just before serving, as the mayonnaise quickly loses its fresh
 look.
 
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