Mango Chicken, Pasta, Raw Peppers
Posted June 5, 2006 – 11:43 am in: Main Dish, Pasta, Poultry
Ingredients:
- Water
- 1 tsp canola oil
- 3 x boneless, skinless chicken breasts (1 pound)
- 2 tsp prepared garlic
- 1 tbsp Madras curry paste
- 2 tbsp flour
- 1/2 cup chicken broth
- 1/2 cup mango/tangerine juice
- 1 cup milk
- 1 tbsp peach or apricot jam
- 1 tsp crushed chilies (optional)
- 350 gram spaghetti
Directions:
- Fill a large pot with water. Cover and bring to a boil.
- Heat oil in large non-stick frying pan or wok at medium-high.
- Cut chicken into small bite size pieces and add to pan. Stir until meat is no longer pink.
- Add garlic, curry paste and flour to pan. Stir to coat chicken.
- Gradually add chicken broth, mango juice and milk, stirring as you add.
- Add peach jam and crushed chilies. Stir and let simmer.
- Add pasta to boiling water and set timer for 8 minutes.
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