Chicken and Pasta in a Mango Cream Sauce Recipe

Bring a large pot of lightly salted water to a boil. Add rigatoni pasta cook for 8 minutes until almost done and drain.

Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet and cook 10 minutes or until 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 tender. 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.

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. Mix in the cheese. Garnish with parsley to serve.