Ingredients

1 box spaghetti (500gr)

4 chicken breasts, boneless, skinless

1 teaspoon olive oil

2 drops Tabasco sauce

3 cups red grapes, seedless, keep on the stalk

1 cup blanched almonds, toasted

2 fresh onions sliced – the green part as well

Salt to taste

Sauce

1 tablespoon sunflower oil

1 large onion, minced

2 white parts of sliced fresh onion from above

2 cloves garlic, minced

1 red chilli pepper, chopped

½ teaspoon ginger powder Natural Life

2 tablespoons curry powder Natural Life

1 cup chicken broth

1 cup low-fat Greek strained yoghurt

Directions

1. Bring a large pot of water to a boil. Cook the pasta according to the directions, drain.
2. Rub chicken with olive oil and the Tabasco sauce and grill until done.
3. Place grapes over a hot flame on the grill just to char—about 30 seconds, flip and remove from heat; remove grapes from the stalk and cut charred grapes in half.
4. In a saucepan, heat the sunflower oil over medium heat, sauté the onion, the white part of the fresh onions, garlic, red chilli pepper, curry and chilli powder and stir until fragrant.
5. Add chicken broth and cook about 1 minute.
6. Take off the flame and stir in the Greek yoghurt.
7. Cut chicken in chunks and add to sauce along with grapes and almonds.
8. Toss in pasta and mix well.
9. Serve garnished with remaining sliced green part of the fresh onions.

*Recipe for 3 to 4 portions

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