Chicken and Pasta in a Mango Cream Sauce92 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.” - by SHAGGYDEE
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
- Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. 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.
- 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. Mix in the cheese. Garnish with parsley to serve.
Amount Per Serving (4 total)
- 600 cal
- 29.4 g
- 60.5 g
Based on a 2,000 calorie diet
Reviews (92)Rate This Recipe
"We really liked this dish! I only felt that the 8 oz of pasta was a little too much; I think next time I will use close to 6 oz to maximize the creaminess. Also, for people who may have felt it didn..." See more't have enough flavor, try using a little extra ginger, a little cayenne pepper, some cilantro, and a squeeze of lime juice. Adds a little more Thai / Latin American influence. Hearty and reheats really well; we'll be making this again."
"The end result of this recipe was delicious. I had some preparation problems with not having a pot large enough to hold all of the ingredients together for the tossing, so I ended up dividing it in ha..." See morelf, and tossing it in the pan I cooked the chicken in and the other half in the pot I cooked the noodles in. I might use penne pasta next time, though I liked the change in using rotini. Instead of heavy cream, I used 3/4 cup of lactaid skim milk and 1/4 cup margarine. The sauce isn't as thick that way, but it cuts down on the fat and is lactose-free :)"
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