"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." — SHAGGYDEE
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uncooked rigatoni pasta
olive oil, divided
skinless, boneless chicken breast halves - cubed
onion, sliced and separated into rings
green bell pepper, cut into thin strips
fresh ginger, minced
mango - peeled, seeded and chopped
salt and pepper to taste
grated Parmesan cheese
fresh parsley, for garnish
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.
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.
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 :)
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pasta in a Mango Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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