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Wednesday, May 30, 2007

Chicken and Pasta in Mango Cream Sauce

I suggest you try this sometime. It comes out quite interesting to the tongue, though, if your family does not dig Italian food like you do, you are going to have to eat all the leftovers! I found this recipe at this site.
My take on this dish: very nice! If you don't have rigatoni, do with fusilli. I don't think it matters.

8 ounces uncooked rigatoni
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
3 cloves garlic, minced
1 teaspoon fresh ginger,
1 mango - peeled, seeded and
1 cup heavy cream
salt and pepper to taste
1 tablespoon grated Parmesan
4 sprigs fresh parsley, for
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.

1 comment:

Anonymous said...

This makes the pasta too dry. When you make the sauce, add around 50-75 ml of milk to the cream and stir it for a few minutes. The consistency of the sauce will be better.