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Curried Chicken Penne with Fresh Mango Chutney

  • 6servings
  • 216calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups diced peeled ripe mango (about 2 mangoes)

  2. 1 cup finely chopped onion

  3. 1/2 cup water

  4. 2 tablespoons brown sugar

  5. 1 tablespoon curry powder

  6. 1 tablespoon fresh lime juice

  7. 1/2 teaspoon black pepper

  8. 1/2 teaspoon chopped peeled fresh ginger

  9. 1/4 teaspoon salt

  10. 1 teaspoon olive oil

  11. 2 garlic cloves, minced

  12. 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

  13. 1 cup light coconut milk

  14. 2 tablespoons sugar

  15. 1 teaspoon salt

  16. 1 1/2 teaspoons red curry paste

  17. 1 to 2 teaspoons Thai fish sauce

  18. 2 cups broccoli florets

  19. 2 cups cauliflower florets

  20. 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)

  21. 2 tablespoons chopped green onions

Instructions Jump to Ingredients ↑

  1. To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

  2. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

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