Chicken and Pasta in a Mango Cream Sauce

Step 1
Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.

Step 2
Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.

Step 3
Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.

Step 4
Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.