Ingredients

• 6 ounces boneless skinless chicken breasts, cut into 1/2-inch pieces
• 3 1/2 teaspoons curry powder, divided
• 1 teaspoons olive oil
• 3/4 cup chopped apple
• 1/2 cup sliced carrot
• 1/3 sliced celery
• 1/4 teaspoon ground cloves
• 2  cans (about 14 ounces each) reduced-sodium chicken broth
• 1/2 cup orange juice
• 4 ounces uncooked rotini pasta
• Plain yogurt

Directions

1. Coat chicken with 3 teaspoons of curry powder.  Heat oil in large saucepan over medium heat.  Add chicken; cook and stir for 3 minutes or until cooked through.  Remove from pan; keep warm.
2. Add apple, carrot, celery, remaining 1/2 teaspoon curry powder and cloves to same saucepan; cook five minutes, stirring occasionally.  Add broth and orange juice.  Bring to a boil over high heat.
3. Reduce heat to low.  Add pasta, cover and cook 8 to 10 minutes or until pasta is tender, stirring occasionally.  Stir in chicken.  Top each serving with a dollop of yogurt, if desired.

I made this a couple of weeks ago and Jordon and the boys were not that crazy with it.  I think the orange juice made it too sweet and if I make it again, I will go with more broth and no orange juice.

Source: The Soup Bible