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| 4 ca. 1 Liter | water |
| 8 x ca. 30 g | Fusilli |
| 1 Tasse | Juice packed pineapple chunks; with 1/4 cup juice reserved |
| 1/2 Tasse | Non fat mayonaise |
| 2 Teelöffel | brown sugar |
| 1 Teelöffel | curry powder |
| 1 Tasse | Drained; juice packed madarin orange sections |
| 2 | Cooked skinless chicken breasts cutlets; about 4 ounces each, cut into thin strips |
| 1/2 Tasse | green bell pepper chopped |
| 2 | Scallions; chopped chopped |
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Pasta twists are tossed with chicken, mandarin oranges, pineapple chunks, and green bell pepper in a pineapple-curry dressing. Yeild 4 servings.
Bring water to a rapid boil in a large, covered pot. Slowly stir in pasta. Return water to a boil. Stir pasta with a long handled wooden fork to prevent it from sticking together. Follow cooking time recommendations on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta in a colander in the sink. Alow to cool to room temperature.
Combine reserved pineapple juice, mayonnaise, brown sugar and curry powder in a large bowl.
Stir in fusilli, pineapple chunks, mandarin oranges, chicken, green bell pepper and scallions and mix well. Chill for 1 hour before serving.
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