Name: Chicken and Pasta in a Mango Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Uncooked rigatoni pasta - 8 ounces; Olive oil, divided - 1 tablespoon; Skinless, boneless chicken breast halves - cubed - 2; Onion, sliced and separated into rings - 1; Green bell pepper, cut into thin strips - 1; Mango - peeled, seeded, and chopped - 1; Garlic, minced - 3 cloves; Fresh ginger, minced - 1 teaspoon; Heavy cream - 1 cup; Salt and pepper to taste - 1 cup; Grated Parmesan cheese - 1 tablespoon; Fresh parsley, for garnish - 4 sprigs

Chicken and Pasta in a Mango Cream Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Pasta in a Mango Cream Sauce

1. Uncooked rigatoni pasta - 8 ounces

2. Olive oil, divided - 1 tablespoon

3. Skinless, boneless chicken breast halves - cubed - 2

4. Onion, sliced and separated into rings - 1

5. Green bell pepper, cut into thin strips - 1

6. Mango - peeled, seeded, and chopped - 1

7. Garlic, minced - 3 cloves

8. Fresh ginger, minced - 1 teaspoon

9. Heavy cream - 1 cup

10. Salt and pepper to taste - 1 cup

11. Grated Parmesan cheese - 1 tablespoon

12. Fresh parsley, for garnish - 4 sprigs

How to cook deliciously - Chicken and Pasta in a Mango Cream Sauce

1. Stage

Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.

2. Stage

Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.

3. Stage

Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.

4. Stage

Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.