Spicy Pasta Salad

Makes 8
Prep 10 m
Cook 11 m
Broil 16 m



  1. 1 of 4 Combine curry powder, cayenne, cinnamon and salt. Sprinkle 1 teaspoon of the mixed spices on one side of chicken thighs. Broil 6 inches from heat 8 minutes; turn and broil another 8 minutes or until instant-read thermometer registers 180 degrees F. Remove. Let cool; cut into bite-size pieces.
  2. 2 of 4 Stir remaining mixed spices and 1 tablespoon of the lime juice into salad dressing. Refrigerate.
  3. 3 of 4 Bring large pot of salted water to boiling; cook pasta until tender but still firm. Add peas during last minute of cooking. Drain and rinse with cool running water.
  4. 4 of 4 Toss mango with remaining lime juice. Place in serving bowl with drained pasta, peas and chicken. Toss with salad dressing. Refrigerate. Top each serving with almonds. Makes 8 servings.
Nutrition Information for Spicy Pasta Salad
Servings Per Recipe: 8
Per Serving: 69 mg chol., 2 g sat. fat, 471 kcal cal., 4 g fiber, 620 mg sodium, 14 g Fat, total, 24 g pro., 62 g carb.