Chicken and Pasta in a Mango Cream Sauce Recipe - Allrecipes.com
Chicken and Pasta in a Mango Cream Sauce Recipe
  • READY IN 50 mins

Chicken and Pasta in a Mango Cream Sauce

Recipe by  

"This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 15, 2006

We really liked this dish! I only felt that the 8 oz of pasta was a little too much; I think next time I will use close to 6 oz to maximize the creaminess. Also, for people who may have felt it didn't have enough flavor, try using a little extra ginger, a little cayenne pepper, some cilantro, and a squeeze of lime juice. Adds a little more Thai / Latin American influence. Hearty and reheats really well; we'll be making this again.

 
Most Helpful Critical Review
Jul 05, 2008

I love mango so that was my favorite part of this recipe. It was really delicious fresh, although just very slightly bland. The flavor didn't keep well for leftovers. Next time I would cut the onions differently as the ring shapes were a bit awkward both for cooking and eating. I suggest adding a little more pepper, maybe an additional yellow bell pepper. But overall it was not bad. I would make it again with a few small adjustments.

 

134 Ratings

May 23, 2005

Very good blend of flavors. My mango was not still a bit raw, so I would expect it to taste even better with a proper ripe one. I used skim milk to cut down on fat and thickend the sauce with cornstarch.

 
Sep 18, 2004

The end result of this recipe was delicious. I had some preparation problems with not having a pot large enough to hold all of the ingredients together for the tossing, so I ended up dividing it in half, and tossing it in the pan I cooked the chicken in and the other half in the pot I cooked the noodles in. I might use penne pasta next time, though I liked the change in using rotini. Instead of heavy cream, I used 3/4 cup of lactaid skim milk and 1/4 cup margarine. The sauce isn't as thick that way, but it cuts down on the fat and is lactose-free :)

 
Jun 08, 2006

Well, this is one of those odd recipes where I actually couldn't decide whether I liked it or not. It was easy and fun to put together, and looked pretty when done, but I wasn't sure about the flavor and I'd be reluctant to serve it to guests because I'm not sure they'd like it. HOWEVER, my husband really liked it a lot, so I'll be making it again for him.

 
May 11, 2008

Awesome! Made this for Mother's Day dinner w/my parents and in-laws. My husband and I and all of the parents loved it. I doubled the recipe, used a yellow and a red bell pepper, less onion, less garlic, and a tiny bit less cream. Added the juice of about a third of a lime. My husband is already asking for me to make it again sometime.

 
Jun 17, 2004

A good experiment Shaggy! I made this for dinner tonight and it was mmmmmm...good! I will only make a couple of changes next time...instead of rigatoni, I will use linguini or fettuccini, and not mix it all together, but serve the sauce on top of the pasta. The chicken is only okay for me, but Im not a big meat eater and I think this would be just as good without it. I guess I will be doing some experimenting of my own! Lovely dish!

 
Mar 28, 2008

This recipe had an odd mixture of ingredients but worked out really well. I especially enjoyed the mango it it. The only change I made was to use half and half instead of heavy cream to make it a little healthier. I will definitely make this again.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 600 kcal
  • 30%
  • Carbohydrates
  • 60.5 g
  • 20%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 675 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mango Chicken Piccata

What's cooking in Humble, Texas? Sara's tangy chicken piccata.

Chicken in Cream Sauce

See how to make this savory Salvadorian stewed chicken dish.

Chicken Breasts in Caper Cream Sauce

See how to make chicken breasts in a creamy dill and caper sauce.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States