Ingredients:

• 3 Tbsp red curry paste
• 3 Small chicken breasts, trimmed and thinly sliced
• 4 Cups chicken stock
• 2 Cups lite coconut cream
• 8 x Nests San Remo Egg Pasta Pappardelle
• 1 Medium red capsicum, seeds removed, cut into fine julienne strips
• 10 Snow peas, shredded
• 2 Spring onions, trimmed and finely sliced
• Coriander sprigs, to serve
• Bean sprouts, to serve
• Roasted cashews to garnish, chopped (optional)

Method:

1. Place a large saucepan over medium heat. 
2. Add the curry paste and cook for 1-2 minutes until aromatic. 
3. Add the chicken breast pieces, stock and coconut cream.
4. Simmer for 8 minutes. Add the pasta and cook for a further 7 minutes or until soft.
5. Stir through the capsicum strips and shredded snow peas.
6. Serve in bowls topped with spring onions, coriander sprigs, bean sprouts and roasted cashews.