Curried Chicken Penne with Fresh Mango Chutney

Curried Chicken Penne with Fresh Mango Chutney Recipe
Randy Mayor; Cindy Barr
"My husband pronounced this restaurant quality!" Serve this much-loved chicken dish to your family for a restaurant-inspired evening in.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 18 %
Fat 4.3 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 20 g
Carbohydrate 25.9 g
Fiber 3.6 g
Cholesterol 44 mg
Iron 1.9 mg
Sodium 724 mg
Calcium 52 mg

Ingredients

Chutney:
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
Chicken:
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)

Preparation

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 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.

Note:

June 2004
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