10-13-2013, 02:16 PM
Mango cream sauce (over chicken and pasta).
Takes a bit of prep, but I had something similar at a restaurant last year and it was really good. Gonna give this a try at home next week.
![[Image: 2346.jpg]](http://images.media-allrecipes.com/userphotos/250x250/00/00/23/2346.jpg)
-1 mango - peeled, seeded and chopped
-8 ounces rigatoni
-1 tablespoon olive oil
-2 skinless, boneless chicken breast halves - cubed
-1 onion, sliced and separated into rings
-1 green bell pepper, cut into thin strips
-3 cloves garlic, minced
-1 teaspoon fresh ginger, minced
-1 cup heavy cream
-salt and pepper to taste
-1 tablespoon grated Parmesan cheese
Directions:
-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.
Takes a bit of prep, but I had something similar at a restaurant last year and it was really good. Gonna give this a try at home next week.
-1 mango - peeled, seeded and chopped
-8 ounces rigatoni
-1 tablespoon olive oil
-2 skinless, boneless chicken breast halves - cubed
-1 onion, sliced and separated into rings
-1 green bell pepper, cut into thin strips
-3 cloves garlic, minced
-1 teaspoon fresh ginger, minced
-1 cup heavy cream
-salt and pepper to taste
-1 tablespoon grated Parmesan cheese
Directions:
-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.