Preparation / Directions:
Coak raisins in warm water to cover for 30 minutes and drain.
Cut the broccoli stalks from the florets. Peel the stalks and slice them crosswise 1/3 inch thick. Divide the tops into florets about 1 inch in diameter. Set aside.
In a large, wide frying pan over med. heat, melt the margarine. Add the onion and water, cover and cook gently, stirring occasionally, until tender and completely translucent, about 10 minutes. Dissolve curry powder in milk. Uncover and add the chicken, raisins and the curry powder-cream mixture and continue cooking, stirring occasionally, until the sauce is reduced and the chicken is cooked through, 7-8 minutes. Remove from the heat, cover warm.
Bring the water for cooking the pasta to a boil. add salt to taste and the broccoli florets and stalk slices. When the water returns to a boil, add you choice of pasta as well. Cook until al dente, drain the pasta and broccoli and transfer to a warmed serving dish. Immediately pour the warm sauce over the pasta and serve at once.