CHICKEN CURRY

1 Package Tuna Helper creamy pasta
3 ¼ Cups boiling water
¼ Cup milk
2 Tablespoons butter or margarine
2 Cups cut-up cooked chicken or turkey
1½ Teaspoons curry powder
3 Tablespoons chopped peanuts, flaked coconut or raisins, if desired

Heat oven to 425F. Mix pasta, sauce mix and remaining ingredients except peanuts in ungreased 2-quart casserole or rectangular pan; 10x6z1½ inches. Cover and bake 30 minutes or until pasta is tender, stir. Let stand uncovered 5 minutes or until sauce is as thick as you’d like. Sprinkle with peanuts if desired

Serving size: 1/5 of curry
Calories: 335
Fat: 15 g
Cholesterol: 50 mg
Carbohydrate: 30 g
Protein: 21 g
Sodium: 840 mg

TIP: The curry flavor blends well with tuna instead of chicken or turkey as well.

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