Chicken and Pasta in a Mango Cream Sauce

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add rigatoni and cook, stirring occasionally, until al dente, about 8 minutes. Drain well, reserving about 1/2 cup of pasta water.

Recipe View Heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

Recipe View Heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat. Add the sliced onion and green bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and ginger and cook for another minute until fragrant. Stir in the chopped mango and cook until slightly softened, about 3-4 minutes.

Recipe View Pour in the heavy cream and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Season with salt and freshly ground black pepper to taste.

Recipe View Return the cooked chicken to the skillet with the mango cream sauce. Add the drained rigatoni and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Cook for another 2 minutes, stirring constantly, until the pasta is heated through and well coated in the sauce.

Recipe View Stir in the grated Parmesan cheese. Serve immediately, garnished with fresh chopped parsley and additional Parmesan cheese, if desired.