About this recipe:This is a very unique and flavourful dish, perfect for those who can't get enough of mangoes. Pasta is combined with chicken breast, onion, green pepper, root ginger, mango and cream for a sensational dish! Use penne or fusilli instead of rigatoni, if desired.
250g uncooked rigatoni pasta
1 tablespoon olive oil, divided
2 skinless chicken breast fillets - cubed
1 onion, sliced and separated into rings
1 green pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon minced fresh root ginger
1 mango - peeled, stone removed and chopped
250ml double cream
salt and pepper to taste
1 tablespoon grated Parmesan cheese
4 sprigs fresh parsley, for garnish
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Method Prep:15min › Cook:35min › Ready in:50min
Bring a large pan of lightly salted water to the boil. Add rigatoni pasta, cook for 8 minutes, until almost al dente, and drain.
Heat 1/2 the olive oil in a large frying pan over medium heat. Place chicken in the frying pan, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
Heat the remaining olive oil in the frying pan, 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 double cream into the frying pan, and cook 5 minutes, until thickened.
Return the chicken to the frying pan. 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.
Made this tonight for my fussy family, we all loved it very tasty only thing I would change is the cream, double was way to creamy for us, so I think next time I will try single cream
Thanks for sharing your yummy recipe - 17 Aug 2013