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8 ounces of Rigatoni Pasta (uncooked)
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2 Chicken Breast Halves (skinless & boneless) (cubed)
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1 Mango (peeled, seeded and chopped)
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1 Onion (sliced & separated into rings)
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1 Green Bell Pepper (Capsicum) (cut into thin strips)
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3 Garlic Cloves (Lehsan) (minced)
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1 tsp. Fresh Ginger (Adrak) (minced)
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4 sprigs of Fresh Parsley (for garnish)
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1 tbsp. of
Parmesan Cheese
(grated)
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Salt (to taste)
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Black Peppers (Pisi Kaali Mirch) (fresh ground - to taste)
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1 cup of Heavy Cream
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1 tbsp. Olive Oil (divided)
- Bring a large pot of lightly salted water to a boil. Add the rigatoni pasta, and cook for 8 minutes, or until almost done, and drain.
- Heat ½ of the olive oil in a large skillet over medium heat. Place the chicken in the skillet, and cook for 10 minutes, or until the juices run clear. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet, and cook the onion and green pepper until it is tender. Mix in the garlic, ginger, and mango, and continue to cook and stir for 5 minutes, or until the mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
- Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir for 2 minutes, until the ingredients are well blended and the pasta is al dente. Mix in the
parmesan cheese
. Garnish with parsley to serve.
