Curried Chicken Penne with Fresh Mango Chutney

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

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.

Nutritional Information

Calories:

216 (18% from fat)

Fat:

4.3g (sat 1.8g,mono 0.9g,poly 0.4g)

Protein:

20g

Carbohydrate:

25.9g

Fiber:

3.6g

Cholesterol:

44mg

Iron:

1.9mg

Sodium:

724mg

Calcium:

52mg