Spicy Mango Chicken with Coconut Cream Pasta
Zesty Mango-Infused Chicken over Silky Coconut Pasta
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
1 ripe mango, diced
8 oz linguine pasta
1 cup coconut cream
1 tablespoon olive oil
1 small red bell pepper, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes
2 tablespoons lime juice
2 tablespoons honey
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Directions:
Cook the linguine according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken strips, season with salt and pepper, and cook until golden brown and fully cooked through, about 6-7 minutes. Remove and set aside.
In the same skillet, add garlic, ginger, and red bell pepper. Sauté for 2-3 minutes until fragrant and slightly tender.
Stir in the diced mango, red pepper flakes, lime juice, and honey. Cook for another 2 minutes.
Pour in the coconut cream and bring to a gentle simmer. Let it thicken slightly, about 3-4 minutes.
Return the cooked chicken to the skillet, tossing to coat it in the creamy mango sauce.
Add the cooked linguine and toss everything together until evenly combined.
Garnish with chopped cilantro and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings