Curried Chicken Penne with Fresh Mango Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My husband pronounced this restaurant quality! Serve this much-loved chicken dish to your family for a restaurant-inspired evening in. Ingredients:
2 cups diced peeled ripe mango (about 2 mangoes) |
1 cup finely chopped onion |
1/2 cup water |
2 tablespoons brown sugar |
1 tablespoon curry powder |
1 tablespoon fresh lime juice |
1/2 teaspoon black pepper |
1/2 teaspoon chopped peeled fresh ginger |
1/4 teaspoon salt |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces |
1 cup light coconut milk |
2 tablespoons sugar |
1 teaspoon salt |
1 1/2 teaspoons red curry paste |
1 to 2 teaspoons thai fish sauce |
2 cups broccoli florets |
2 cups cauliflower florets |
4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta) |
2 tablespoons chopped green onions (optional) |
Directions:
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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