chicken and pasta in a mango cream sauce

Ingredients

• Servings: 4
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded, and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated parmesan cheese
• 4 sprigs fresh parsley, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
• heat 1/2 the olive oil in a large skillet over medium heat. place chicken in the skillet, and cook 10 minutes, or until juices run clear. remove from heat, and set aside.
• heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
• return the chicken to the skillet. stir in the partially cooked pasta, and season with salt and pepper. cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. mix in the cheese. garnish with parsley to serve.