Chicken and Pasta in a Mango Cream Sauce
Description
This creamy mango pasta dish is cheesy, rich, and has a subtle, fruity flavor. It was an experiment that turned out to be delicious.
Ingredients
•
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
•
1 mango - peeled, seeded, and chopped
•
3 cloves garlic, minced
•
1 teaspoon fresh ginger, minced
•
1 cup heavy cream
•
salt and pepper to taste
•
1 tablespoon grated Parmesan cheese
•
4 sprigs fresh parsley, for garnish
Directions
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.
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.
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.
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.