Ingredients
4
4 servings
- •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
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.
- Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.
- Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.
- Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.
Nutritional Facts
Per 4 servings
- Calories: 600
- Carbohydrate: 61g
- Fat: 29g
- Fiber: 5g
- Protein: 25g
- Sugar: 11g
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