Chicken and Pasta in a Mango Cream Sauce

This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 600 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.

Step 2

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.

Step 3

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.

Step 4

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.