Chicken and Pasta in a Mango Cream Sauce

Ingredients

• 1 teaspoon ginger fresh minced
• 4 sprigs parsley fresh for garnish
• 3 cloves garlic minced
• 1  bell pepper green cut into thin strips
• 1 cup heavy cream 
• 1  mangos peeled seeded chopped
• 1 tablespoon olive oil divided
• 1  onion separated sliced
• 1 tablespoon parmesan cheese grated
• 8 ounces rigatoni pasta uncooked
• 4 servings salt and pepper to taste
• 2  chicken breast halves boneless skinless cubed

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
3. Heat 1/2 the olive oil in a large skillet over medium heat.
4. Place chicken in the skillet, and cook 10 minutes, or until juices run clear.
5. Remove from heat, and set aside.
6. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender.
7. 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.
8. 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.
9. Mix in the cheese.
10. Garnish with parsley to serve.