---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Curried Chicken and Bow Tie Pasta Salad
  Categories: Salads, Pasta, Poultry
       Yield: 4 servings
  
 	    3 lb Chicken			     1 x  ----poaching
      ingredients----
       6 ea *peppercorns                        1 ea *bay leaf
       1 ea *parsley stalk                      1 ea *sprig of fresh thyme
       1 ea *onion                              1 ea *carrot
       1 ea *celery stalk                     1/2 x  Green pepper, finely shred
     1/2 x  Red pepper, finely shred          1/2 x  Yellow pepper, finely shred
       8 oz Bow tie pasta, cooked               1 ea Salt
 	    1 ea Pepper 			     1 x  ------curry
      flavouring------
     1/2 x  *small onion finely diced           2 ts *vegetable oil
       1 tb *curry powder                     1/2 c  *white wine
 	    2 tb *water 			     1 x  ------curry
      mayonnaise------
   1 1/2 c  Mayonnaise                          2 tb Warm water
       3 tb Curry flavoring (above)             1 ea Pepper
       1 ea Salt                           
  
   Poach chicken by placing in a large pot with enough cold water to barely
   cover.  Add peppercorns, bay leaf, parsley, thyme and one each: onion,
   carrot and celery cut into quarters.  Bring to a bare boil with lid on;
   reduce heat to low and simmer for 50 minutes.  Cool in poaching liquid,
   then drain, skin and shred. To make curry flavouring, soften diced onion in
   hot oil, then add curry powder and cook over medium-high heat for a further
   3 minutes.  Add wine and water.  Boil rapidly until reduced to about 3
   tablespoons.  Strain and let cool. Prepare curry mayonnaise by combining
   all ingredients until smooth. Place peppers in a large bowl (reserving a
   little for garnish), with chicken, pasta, salt, pepper and curry
   mayonnaise.  Mix gently until well- coated. If mayonnaise mixture is too
   thick, add warm water gradually until a smooth consistency is attained.
   Place a portion of salad on bed of spinach and sprinkle reserved peppers on
   top. Assemble just before serving, as the mayonnaise quickly loses its
   fresh look.
  
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