Chicken and Pasta in a Mango Cream Sauce

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

• 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. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

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.