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Curried Chicken Penne with Fresh Mango Chutney

July 4, 2010
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This dish is so full of fresh, delicious flavors that I could not stop eating it! (Luckily it’s from Cooking Light magazine, so I wasn’t completely over indulging.) Yes, it dirties about a million pans and takes around an hour to make, but trust you me, it’s soooo worth it! In fact, I think you should make this the next time you have company over for dinner. They will eat every bite and be mega impressed!

Ingredients:
2 cups fresh ripe mango (about 2 mangoes), peeled and diced
1 cup fresh red onion, finely chopped
1/2 cup water
2 Tablespoons brown sugar, packed
1 Tablespoon curry powder
1 Tablespoon fresh lime juice
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ginger, peeled and chopped
1/4 teaspoon Kosher salt
2 teaspoons extra virgin olive oil
3 fresh garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
2 Tablespoons granulated sugar
1 teaspoon Kosher salt
1 1/2 teaspoons red curry paste
1 teaspoons Thai fish sauce
2 cups fresh broccoli florets, washed and cut
2 cups fresh cauliflower florets, washed and cut
5 cups whole wheat penne pasta, cooked according to package directions
2 Tablespoons chopped green onions
Additional fresh lime, for garnish

Directions:

  • To prepare chutney, combine first 9 ingredients in a medium saucepan and bring to a boil.
  • Reduce heat, and simmer un-covered 15 minutes or until most 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 and saute 5 minutes.
  • Whisk together coconut milk and next 4 ingredients (coconut milk through fish sauce), until well combined.
  • Add coconut mixture to pan and bring to a simmer.
  • Add broccoli and cauliflower.
  • Cover and cook 7 minutes, or until vegetables are crisp-tender, stirring occasionally. (Sauce will be runny, but it’s OK. The pasta will soak it up once added.)
  • Stir in chutney and hot cooked pasta.
  • Toss well to combine.
  • Sprinkle with green onions, and squeeze on additional fresh lime, before serving.
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