Chicken Curry Pasta was one of my favourite comfort meals as a child. Creamy, lightly spiced sauce over chicken pieces with peas, carrot, corn and pasta. Easy to eat by the spoonful and made for excellent leftovers. I brought it out recently in a burst of nostalgia for my weekly meal prep and realised just how convenient and macro friendly this recipe is. I’ll definitely be adding mum’s chicken curry pasta back into regular rotation because it’s light yet filling and packed with protein and vegetables. It’s always best and most delicious when someone else makes it for you, but this speedy low fat version is definitely worth making for…