Ingredients

• 1/4 pound rotelle
• 1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)
• 5 cherry tomatoes, quartered
• 2 scallions, sliced thin
• 1 tablespoon finely chopped fresh basil leaves
• 1/2 teaspoon minced garlic
• 1 teaspoon minced peeled fresh gingerroot
• 1 tablespoon unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon white-wine vinegar
• 3/4 teaspoon curry powder
• dried hot red pepper flakes to taste
• 1 tablespoon finely chopped drained bottled mango chutney, or to taste

Instructions

1. In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
2. Make the dressing: In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney. Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.
3. In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
4. Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.