Chicken and Pasta in a Mango Cream Sauce

Name: Chicken and Pasta in a Mango Cream Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon fresh ginger, minced; 4 sprigs fresh parsley, for garnish; 3 cloves garlic, minced; 1 green bell pepper, cut into thin strips; 237 milliliters heavy cream; 1 mango - peeled, seeded and chopped; 1 Tbsp olive oil, divided; 1 onion, sliced and separated into rings; 1 Tbsp grated Parmesan cheese; 227 grams uncooked rigatoni pasta; 4 servings salt and pepper to taste; 2 skinless, boneless chicken breast halves - cubed

You can never have too many main course recipes, so give Chicken and Pastan in a Mango Cream Sauce a try. One serving contains 562 calories, 22g of protein, and 28g of fat. This recipe serves 4. A mixture of parmesan cheese, heavy cream, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Bring a large pot of lightly salted water to a boil.

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Water

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Pot

Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.

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Rigatoni

Heat 1/2 the olive oil in a large skillet over medium heat.

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Olive Oil

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Frying Pan

Place chicken in the skillet, and cook 10 minutes, or until juices run clear.

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Whole Chicken

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Frying Pan

Remove from heat, and set aside.

Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender.

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Green Pepper

Olive Oil

Onion

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Frying Pan

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.

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Heavy Cream

Garlic

Ginger

Mango

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Frying Pan

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.

Ingredients you will need

Salt And Pepper