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Chicken and Pasta in a Mango Cream Sauce
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulgent creamy mango pasta: decadently cheesy with a hint of fruity sweetness, a delightful culinary surprise.
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
Instructions:
  • In a large pot, bring salted water to a boil. Cook rigatoni until al dente, stirring occasionally, for about 8 minutes. Drain the pasta.
  • - Heat half of the olive oil in a large skillet over medium heat until shimmering. - Sauté chicken in the hot oil, stirring occasionally, until cooked through and the juices run clear, about 10 minutes. - Transfer the cooked chicken to a plate and keep it aside.
  • In the same skillet, heat the rest of the olive oil over medium heat. Sauté the onion and green bell pepper until they are tender. Add mango, garlic, and ginger; cook until the mango is soft. Slowly pour in the heavy cream and simmer until the sauce thickens.
  • Combine the chicken with the sauce in the skillet, then mix in the partially cooked rigatoni and season with salt and pepper. Cook and stir until the pasta is al dente, about 2 minutes. Stir in the Parmesan cheese and sprinkle with fresh parsley before serving.

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