Chicken and Pasta in a Mango Cream Sauce

Name: Chicken and Pasta in a Mango Cream Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian, Fusion
Ingredients: 2 whole Chicken Breast; 1 tsp Fresh Ginger; 4 whole Fresh Parsley; 3 cloves Garlic; 1 tbsp Grated Parmesan Cheese; 1 whole Green Bell Pepper; 1 cup Heavy Cream; 1 whole Mango; 1 tbsp Olive Oil; 1 whole Onion; 8 oz Rigatoni; 0.5 tsp Salt & Pepper

Dinner 🍽️Lunch 🥪 Italian 🇮🇹Fusion High-Protein 💪Halal 🕌Comfort-Food

Chicken and Pasta in a Mango Cream Sauce marries tender chicken and rigatoni with juicy mango for a lush, lightly sweet sauce accented by garlic and ginger. Parmesan adds a savory edge that balances the fruit, while peppers and onions bring freshness and texture. Ideal for a weeknight dinner when you want something comforting with a tropical twist.

Prep15 mins
Cook35 mins
Serves4
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil.
2

Cook the rigatoni in the boiling water, stirring occasionally, until almost done, about 8 minutes.
3

Drain.
4

Heat 1/2 of the olive oil in a large skillet over medium heat.
5

Cook and stir the chicken in the hot oil until it is no longer pink in the center and the juices run clear, about 10 minutes.
6

Remove the chicken to a plate and set aside.
7

Heat the remaining olive oil in the same skillet over medium heat.
8

Cook and stir the onion and green bell pepper in the hot oil until tender.
9

Add the mango, garlic, and ginger; cook and stir until the mango is soft, about 5 minutes.
10

Gradually stir in the heavy cream.
11

Continue cooking until the sauce thickens, about 5 minutes more.
12

Add the chicken to the sauce in the skillet.
13

Stir in the partially cooked rigatoni.
14

Season with salt and pepper.
15

Cook and stir until the pasta is tender yet firm to the bite, about 2 minutes.
16

Stir in the Parmesan cheese.
17

Garnish with parsley to serve.