Chicken and Pasta in a Mango Cream Sauce

Ingredients

• 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.