Curried Chicken Penne with Fresh Mango Chutney
You can never have too many main course recipes, so give Curried Chicken Penne with Fresh Mango Chutney a try. One portion of this dish contains around 28g of protein, 7g of fat, and a total of 502 calories. This dairy free recipe serves 6. This recipe from My Recipes requires olive oil, salt, penne rigate, and cauliflower florets. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. Curried Egg Salad with Mango Chutney, Curried Pea Frittata With Fresh Tomato Chutney, and Fresh Mango Chutney are very similar to this recipe.
Instructions
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
To prepare chicken, heat oil in a large nonstick skillet over medium-high heat.
Add garlic and chicken; saut 5 minutes.
Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk.
Add coconut mixture to pan; bring to a simmer.
Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine.
Sprinkle with green onions, if desired.