Curried Chicken Penne with Fresh Mango Chutney

Curried Chicken Penne with Fresh Mango Chutney
Photo by Randy Mayor

Ingredients

  • 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon chopped peeled fresh ginger
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 garlic cloves, minced
  • + 31 more ingredients
    • 1 tablespoon fresh lime juice
    • 1 teaspoon olive oil
    • ½ cup water
    • 1 cup light coconut milk
    • 1 teaspoon salt
    • 1 cup finely chopped onion
    • 1 ½ teaspoons red curry paste
    • 2 cups cauliflower florets
    • ½ teaspoon black pepper
    • 2 garlic cloves, minced
    • 1 cup light coconut milk
    • ½ teaspoon black pepper
    • 1 tablespoon fresh lime juice
    • Chutney:
    • ¼ teaspoon salt
    • 1 teaspoon salt
    • Chutney:
    • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
    • 1 to 2 teaspoons Thai fish sauce
    • 2 tablespoons sugar
    • 2 tablespoons chopped green onions (optional)
    • 2 tablespoons brown sugar
    • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
    • 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
    • 2 tablespoons sugar
    • 2 tablespoons chopped green onions (optional)
    • 1 cup finely chopped onion
    • 1 tablespoon curry powder
    • Chicken:
    • 2 tablespoons brown sugar
    • 2 cups diced peeled ripe mango (about 2 mangoes)

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. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ...

View full recipe at My Recipes

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